Walnut Free Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and genuinely hard to stop eating, these oven-baked sweet potato chips are seasoned with garlic, fresh rosemary, and a hint of ground ginger for a flavor combination that feels way more sophisticated than your average snack. Coconut oil helps each paper-thin slice bake up golden and satisfying without any of the mystery ingredients you'd find in a store-bought bag. The mandoline technique is the real secret here — getting those slices nearly translucent means they crisp beautifully in the oven rather than turning chewy or soft in the middle. Every ingredient in this recipe is straightforward and naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about. Flipping the chips halfway through baking and pulling them out while the edges are just turning golden (before the centers brown) is the move that separates a great chip from a burnt one. They continue crisping as they cool, so patience for those last five minutes is absolutely worth it. Serve them as a snack, a party appetizer, or an unexpectedly elegant side dish — either way, the bowl will be empty fast.
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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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