Peanut Free Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a gorgeous golden edge, while minced garlic, fresh rosemary, and a hint of ground ginger layer in savory, aromatic flavor that store-bought chips simply can't match. The mandoline technique is the real secret here — slicing the sweet potatoes paper-thin ensures they bake up genuinely crisp rather than chewy or soft. Because every ingredient is whole and straightforward, there's no need to squint at a label hunting for hidden allergens or shared-facility warnings. These chips crisp further as they cool, so patience in those final minutes pays off with that satisfying crunch. Serve them straight from the bowl as a snack, or alongside a sandwich for a side that feels a little more special than the usual.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!