Vegetarian Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked chips are the kind of snack that disappears fast. Thin-sliced sweet potatoes get tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger before hitting a hot oven — and the result is something that feels way more special than anything you'd pull from a bag. The mandoline technique is key here: getting those slices paper-thin is what gives you that satisfying crunch once they cool on the pan. Because every ingredient is whole and plant-based, there's no need to scan labels for hidden animal products or worry about what's lurking in a store-bought alternative. The combination of earthy rosemary and warm ginger alongside the natural sweetness of the potato is genuinely addictive. These are equally at home as a party snack, a lunchbox addition, or an honest-to-goodness side dish that makes people ask for the recipe.
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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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