Xanthan Gum Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully even coat, while a touch of ground ginger adds a subtle warmth that makes the flavor surprisingly complex. The whole recipe is built from whole, recognizable ingredients — no stabilizers, no fillers, nothing that doesn't belong on a chip. That matters a lot when you're avoiding xanthan gum, which sneaks into a shocking number of packaged snacks and seasoned chips at the store. Here, you're in full control from start to finish, slicing the potatoes thin, tossing them in that herb-and-garlic oil, and baking them until the edges go deep gold and the centers dry out into a satisfying crunch. The key is patience in those final minutes — pull them just before the centers brown, and they'll crisp up perfectly as they cool on the pan. Serve them straight from the bowl or alongside anything that needs a little crunch on the side.
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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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