Pork Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and fresh rosemary, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully light crunch while carrying all that herby, garlicky flavor into every bite. A touch of ground ginger adds a subtle warmth that makes the seasoning feel just a little more interesting than your average chip. The key is slicing the sweet potatoes paper-thin — a mandoline makes this effortless — so they bake up dry and crisp rather than soft in the center. Because everything here is built from whole, simple ingredients, there's no need to flip over a bag and scan for hidden additives or worry about what's been processed alongside your snack. They crisp up even more as they cool on the pan, so patience pays off. Serve them straight from the bowl or alongside a dip, and don't be surprised when you find yourself making 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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