Soy Free Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully golden edge, while fresh rosemary and minced garlic create an herby, savory aroma that fills the kitchen as they bake. A whisper of ground ginger ties everything together in a way that feels unexpected but completely right. Many packaged chips rely on soybean oil or soy-based seasonings, so making your own from scratch is the cleanest way to get that satisfying crunch without any label anxiety. The key here is slicing the sweet potatoes paper-thin — a mandoline makes this effortless — so they dry out in the oven and crisp up properly as they cool. Patience in those final minutes of baking pays off: pull them when the edges just start to deepen, and they'll firm into perfect chips right on the pan. Serve them straight from the bowl or alongside a dip, and don't be surprised when you find yourself making a second 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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