Seeds Free Garlic-Rosemary Sweet Potato Chips
Sweet potato chips that actually crisp up at home are one of those small kitchen victories that feel way bigger than they should. These oven-baked rounds get their depth from a coating of coconut oil, fresh rosemary, minced garlic, and a touch of ground ginger — a combination that smells incredible the moment it hits the heat. Slicing the potatoes paper-thin is the real secret here, and a mandoline makes it effortless, though a sharp knife and a little patience work just as well. Because every ingredient is a whole food or a simple pantry staple, there's no need to scrutinize labels for hidden seed-derived oils or additives that can sneak into store-bought snack foods. The chips go into the oven in a single layer, get flipped halfway through, and come out golden at the edges with that satisfying crunch that deepens even more as they cool on the pan. A final pinch of sea salt right before serving ties everything together. They disappear fast, so consider making a double 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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