Anti Inflammatory Rosemary Sweet Potato Chips
Sweet potatoes are already a powerhouse ingredient, and pairing them with coconut oil, fresh rosemary, and a hint of ground ginger turns a simple snack into something that genuinely supports a low-inflammation lifestyle. Every ingredient here earns its place — coconut oil coats the slices evenly for that satisfying crunch, while rosemary and ginger bring natural compounds that have long been celebrated for their soothing properties. The key to getting these right is slicing the sweet potatoes as thin and uniform as possible, so they bake up dry and crispy rather than soft and chewy. Spreading them in a single layer and flipping halfway through makes all the difference between a chip and a sad, steamed round. Once they cool on the rack, they firm up beautifully into something that genuinely rivals anything from a bag — without the seed oils, additives, or mystery seasonings that make store-bought options a gamble. These are the kind of chips you can snack on freely, knowing exactly what went into every crispy, herb-flecked bite.
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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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