Yeast Free Garlic-Rosemary Sweet Potato Chips
Thin-sliced sweet potatoes meet a bold trio of garlic, fresh rosemary, and a whisper of ground ginger — all brought together with coconut oil for a snack that feels indulgent but is made entirely from whole, clean ingredients. These oven-baked chips are a dream for anyone navigating a yeast-free lifestyle, since every single component is naturally free of yeast, fermented ingredients, or hidden additives you'd have to second-guess on a store-bought bag. The mandoline technique is the real secret here — getting those slices paper-thin is what gives you that satisfying, audible crunch once they cool on the pan. Coconut oil coats each round beautifully and helps the garlic and rosemary cling to every edge, so the flavor is consistent from the first chip to the last. Watching the edges deepen to gold in those final minutes is genuinely exciting, and pulling them at just the right moment rewards you with chips that are crisp without a hint of bitterness. A pinch of extra sea salt at the end ties everything together and makes it nearly impossible to stop at one handful.
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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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