Sesame Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these oven-baked sweet potato chips are the kind of snack that disappears fast. The thin-sliced rounds get tossed in melted coconut oil with fresh rosemary, minced garlic, and a hint of ground ginger before hitting a hot oven — the result is deeply savory with just enough sweetness from the potato itself. Store-bought chips can be a minefield of hidden seasonings and shared production lines, but making your own means you know exactly what's in every crunchy bite. The mandoline technique is the real secret here: getting those slices paper-thin is what allows them to dry out and crisp up properly rather than turning soft and chewy. Watching the edges carefully in those final minutes pays off — pull them just as the color deepens and they'll finish crisping beautifully on the pan as they cool. A pinch of extra sea salt at the end ties everything together and makes them genuinely hard to stop eating.
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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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