Red Meat Allergy Friendly Garlic-Rosemary Sweet Potato Chips
Sweet potatoes roasted with garlic, rosemary, and a whisper of ground ginger make for a snack that feels genuinely special — crispy at the edges, fragrant, and impossible to stop eating. Coconut oil gives each thin slice a golden finish and a subtle richness that pairs beautifully with the herby, savory coating. Because this recipe is built entirely from plants and pantry staples, there's no need to scrutinize labels for hidden animal proteins or worry about cross-contact from meat-based ingredients. The mandoline technique is the real secret here — getting those slices paper-thin is what transforms humble root vegetables into proper chips with serious crunch. Watching the oven closely in those final minutes pays off: pulling them just as the edges deepen in color means they'll finish crisping on the pan without burning. These are the kind of chips you bring to a gathering and watch disappear before you've even set down the bowl.
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!