Paleo Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked chips hit every snack craving without a single grain or processed ingredient in sight. Coconut oil gives each slice a golden, slightly caramelized finish, while fresh rosemary and minced garlic turn a humble root vegetable into something that feels genuinely special. A whisper of ground ginger in the seasoning blend adds just enough warmth to keep things interesting without overpowering the natural sweetness of the potato. The key to getting that satisfying crunch is slicing the rounds paper-thin — a mandoline makes this effortless, though a sharp knife and a steady hand work just as well. Baking in a single layer and flipping halfway through ensures even color and that dry, crisp texture that makes it impossible to stop at just one. They firm up beautifully as they cool on the pan, so patience in those last few minutes pays off. Store-bought chip alternatives often sneak in refined oils or additives, so making your own means you know exactly what's going into the bowl.
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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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