Artificial Flavors Free Rosemary Sweet Potato Chips
Crunchy, golden, and fragrant with fresh rosemary, these homemade sweet potato chips are the kind of snack that disappears fast. Store-bought chips are notorious for hiding synthetic flavor enhancers, mystery seasonings, and artificial additives in their ingredient lists — but every single thing that goes into this recipe is exactly what it sounds like. Coconut oil, fresh rosemary, sea salt, and a whisper of ground ginger are all you need to build real, satisfying flavor from scratch. The trick to getting that satisfying crunch is slicing the sweet potatoes as thin and uniform as possible, then giving each chip enough room on the baking sheet to crisp rather than steam. A little patience while they cool on the rack is the final step — they firm up beautifully as they rest. Whether you're snacking straight off the pan or serving them alongside something more substantial, these chips deliver bold, clean flavor without a single artificial shortcut.
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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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