Almond Free Rosemary Sweet Potato Chips
Crispy, fragrant, and just a little bit fancy, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully golden edge, while fresh rosemary and a hint of ground ginger make the flavor surprisingly complex for something so simple. Store-bought chips can be a minefield of shared equipment and mystery seasonings, so making your own means you know exactly what's in every crunchy bite. The real secret here is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless, but a sharp knife and a little patience work just as well. Baking them in a single layer and flipping halfway through is what takes these from chewy to genuinely crisp. Let them cool on a wire rack and they'll firm up into that satisfying snap you're looking for. These are just as good alongside a sandwich as they are straight off the pan.
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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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