Wheat Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and loaded with savory herb flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a satisfying crunch, while minced garlic, fresh rosemary, and a hint of ground ginger make the seasoning genuinely addictive. Every single ingredient here is naturally free from wheat, so there's no label-scanning or substitution stress — just real, whole-food snacking done right. The mandoline technique is the real secret weapon, getting those slices paper-thin so they bake up properly crisp rather than chewy or soft. Watching the edges for that first golden deepening is the key moment — pull them at the right time and the residual heat on the pan finishes the job beautifully. These are miles ahead of anything in a bag, and you control exactly what goes into them.
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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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