Shellfish 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. Thin-sliced sweet potatoes get tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before hitting a hot oven — the result is deeply savory with just enough natural sweetness to keep things interesting. The whole ingredient list is straightforward plant-based pantry staples, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into packaged chip products. Getting the slices paper-thin is the real secret here — a mandoline makes it effortless, but a sharp knife and a little patience work just as well. Watching the chips closely in those final minutes pays off: pull them when the edges just start to deepen, and they'll finish crisping beautifully as they cool on the pan. These are genuinely addictive alongside a dip, piled into a bowl for movie night, or honestly eaten straight off the baking sheet before they even make it to the table.
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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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