Turkey Free Garlic-Rosemary Sweet Potato Chips
Sweet potatoes meet garlic and fresh rosemary in a baked chip that's genuinely hard to stop eating. Sliced paper-thin and tossed in melted coconut oil with minced garlic, chopped rosemary, sea salt, and a whisper of ground ginger, each round bakes up golden at the edges with a satisfying crunch that deepens as the chips cool on the pan. The flavor is earthy, herby, and just a little warm from the ginger — way more interesting than anything you'd pull from a store bag. Because this recipe is built entirely from whole, simple ingredients, there's no need to squint at a label wondering what's hiding in the seasoning blend. The technique matters here: slicing thin and giving each chip its own space on the baking sheet is what separates a truly crispy result from a soggy disappointment. These work beautifully as a snack on their own, alongside a dip, or as a crunchy side that feels a little more special than it is difficult to make.
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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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