Artificial Food Coloring Free Rosemary Sweet Potato Chips
Crunchy, golden, and fragrant with fresh rosemary and a whisper of ginger, these homemade sweet potato chips are the kind of snack that disappears fast. Store-bought chips are a minefield of synthetic dyes and artificial additives, but every ingredient here is exactly what it says it is — sweet potato, coconut oil, sea salt, and real herbs. Nothing hidden, nothing neon, just honest flavor from a short, clean list. The mandoline slicing and careful single-layer baking are what make these genuinely crispy rather than sad and chewy, so the technique is worth following closely. Coconut oil gives each chip a subtle richness that pairs beautifully with the earthy rosemary, while ground ginger adds just enough warmth to keep things interesting. Let them cool fully on the rack and you'll be rewarded with a satisfying crunch that rivals anything in a foil bag — without a single artificial color in sight.
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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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