Crispy, golden, and loaded with savory herb flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger before hitting a hot oven — the result is deeply aromatic and satisfying in every bite. For anyone navigating grain sensitivities, store-bought chips can be a minefield of shared equipment and mystery seasonings, but every single ingredient here is naturally free of rye and other grains. The mandoline technique is the real secret weapon, getting each slice thin enough to crisp up beautifully without turning brittle or burning. Flipping the chips halfway through and watching them closely in those final minutes makes all the difference between perfectly golden edges and overdone centers. They firm up even more as they cool on the pan, so patience pays off. Serve them straight from the bowl or alongside a dip — either way, they're gone before you know it.
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Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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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