Pescatarian Garlic-Rosemary Sweet Potato Chips
Sweet potato chips baked with garlic, rosemary, and a whisper of ground ginger are the kind of snack that disappears before they even make it to the bowl. Sliced paper-thin and tossed in melted coconut oil, each round bakes up with crispy, golden edges and a subtly earthy sweetness that store-bought chips simply can't touch. The combination of fresh rosemary and minced garlic transforms a humble root vegetable into something that feels genuinely special, without requiring much effort at all. A mandoline makes quick work of the slicing, but a sharp knife and a little patience get you to the same satisfying result. Watching the edges deepen in color during those final minutes is the only tricky part — pull them just before the centers brown and they'll crisp up perfectly as they cool. These are completely plant-based and naturally free from anything fishy, making them an easy crowd-pleaser whether you're snacking solo or setting out something impressive for guests. A pinch of extra sea salt right before serving is the finishing touch that ties everything together.
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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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