Crispy, fragrant, and genuinely hard to stop eating, these oven-baked chips hit every note you want from a snack — salty, herby, and just a little sweet. Coconut oil gives each slice a beautifully golden edge while keeping everything completely compliant with a whole food, no-added-sugar approach. The combination of fresh rosemary, minced garlic, and a whisper of ground ginger is surprisingly sophisticated for something that comes together in a single mixing bowl. Slicing the sweet potatoes paper-thin is the real secret here — a mandoline makes quick work of it, and that extra effort is what separates a genuinely crispy chip from a sad, chewy round. Store-bought chips are a minefield of seed oils, natural flavors, and ingredients that quietly derail your reset, so making your own means you know exactly what's in the bag. These cool right on the pan and firm up beautifully, so resist the urge to pull them too early and you'll be rewarded with a satisfying crunch in every bite.
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Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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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