Oats 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. The mandoline-thin slices and coconut oil coating are what make the magic happen — you get that satisfying crunch without any deep frying. A touch of ground ginger in the seasoning adds a subtle warmth that plays beautifully against the natural sweetness of the potato. Store-bought chips can be a minefield of hidden grain-based additives and shared production lines, but this recipe keeps things refreshingly straightforward with just whole, recognizable ingredients. The key is patience in those final minutes of baking — pull them when the edges are just turning golden, and they'll crisp up perfectly as they cool on the pan. Serve them straight from the bowl or alongside a dip, and don't be surprised when everyone asks for 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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