Turmeric Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these oven-baked sweet potato chips hit that perfect sweet-savory balance that makes it nearly impossible to stop at just one handful. Coconut oil gives each slice a beautifully light crunch while carrying the bold aromatics into every bite. The trick is slicing the sweet potatoes paper-thin — nearly translucent — so they bake up dry and snappy rather than soft and chewy. A touch of ground ginger adds a subtle warmth that plays beautifully off the rosemary without overpowering the natural sweetness of the potato. Many store-bought chip seasonings sneak in spice blends that can be hard to vet, so making these at home means you know exactly what's in the bag. Watching the oven closely in those final minutes is the real key to success — pull them just as the edges deepen, and they'll finish crisping on the pan as they cool. These are the kind of snack that disappears 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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