Low Sugar Rosemary Sweet Potato Chips
Sweet potatoes are naturally sweet on their own, which means there's absolutely no need to add sugar to make these chips satisfying and crave-worthy. The combination of fresh rosemary, ground ginger, and sea salt brings a savory, aromatic depth that makes each chip taste intentional and complex. Coconut oil helps everything crisp up beautifully in the oven, giving you that satisfying crunch without any of the mystery ingredients hiding in a store-bought bag. The mandoline technique is the real secret here — getting those slices paper-thin and uniform is what separates a genuinely crispy chip from a sad, chewy one. Watching them curl slightly at the edges as they bake is honestly one of the most satisfying things you can witness in a kitchen. Let them cool on the rack and resist the urge to snack immediately, because that resting time is what takes them from good to genuinely addictive.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 lb total), scrubbed
- 2 tbsp coconut oil, melted
- 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 two large baking sheets with parchment paper and set a wire cooling rack over one of them if you have a second rack available.
- 2
Using a mandoline set to 1/16-inch thickness, or a very sharp knife, slice the sweet potatoes into rounds as uniformly thin as possible. Uniform thickness is the single most important factor for even crisping — thicker slices will stay chewy while thinner ones burn.
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