Vegan Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and fresh rosemary, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil does the heavy lifting here, coating every paper-thin slice and helping each chip bake up with satisfying crunch and beautifully caramelized edges. A touch of ground ginger in the seasoning blend adds a subtle warmth that plays off the natural sweetness of the potato in the best way. The key is slicing the rounds thin enough to see light through — a mandoline makes this effortless, though a sharp knife and a steady hand work just as well. Baking in a single layer and flipping halfway through ensures even crisping without any deep-frying or added fats beyond that spoonful of coconut oil. Every ingredient here is completely plant-based, so there's no need to scan labels or swap anything out — just straightforward, whole-food snacking. These are equally at home next to a sandwich, piled into a bowl for movie night, or honestly eaten straight off the pan while they're still warm.
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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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