Pecan Free Garlic-Rosemary Sweet Potato Chips
Thin-sliced sweet potatoes baked with garlic, fresh rosemary, and a whisper of ground ginger — these chips are the kind of snack that disappears before the bowl even hits the coffee table. Coconut oil gives each round a beautifully golden edge and a subtle richness that pairs perfectly with the herby, savory coating. The trick is slicing them paper-thin, almost translucent, so they bake up genuinely crispy rather than chewy or soft in the middle. Unlike store-bought chips that can be processed on shared lines with all kinds of tree nuts, this recipe is made entirely from whole, straightforward ingredients you control from start to finish. Watching them closely in those final minutes is the real secret — pull them just as the edges deepen and let the residual heat on the pan do the rest of the work. A pinch of extra sea salt right before serving ties everything together and makes them completely impossible to stop eating.
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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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