Nitrate & Nitrite Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these baked sweet potato chips are the kind of snack that disappears fast. Store-bought chips and processed snack foods are a minefield when you're avoiding preservatives like nitrates and nitrites, which often sneak in through flavor additives and curing agents. Here, every ingredient is whole and straightforward — sweet potatoes, coconut oil, fresh herbs, and a pinch of sea salt and ground ginger — so you know exactly what you're eating. The mandoline technique is the real secret to getting that satisfying crunch, slicing the rounds thin enough to crisp up beautifully in the oven without any frying. Flipping the chips halfway through and watching them closely in those final minutes makes all the difference between golden perfection and a burnt batch. They firm up even more as they cool, so resist the urge to pull them too early. Serve them straight from the bowl or alongside a dip, and don't be surprised when you find yourself making a second batch.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the sweet potatoes into rounds about 1/16-inch (1.5 mm) thick — thin enough to see light through when held up, but not so thin they tear.
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