Barley 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. Thin-sliced sweet potatoes get tossed in melted coconut oil with fresh rosemary, sea salt, and a hint of ground ginger before hitting a hot oven — the result is golden, lightly curled chips with an irresistible herby aroma. Packaged snack chips can be a minefield of hidden grains and ambiguous "natural flavors," so making your own from scratch means you know exactly what's in every crispy bite. The key here is slicing the rounds as uniformly thin as possible — a mandoline makes this easy — because even thickness is what separates truly crunchy chips from chewy, uneven ones. Coconut oil gives the edges a beautiful golden color while letting the rosemary and ginger shine without competing. Don't rush the cooling step; the chips firm up significantly as they rest on the rack, going from just-done to genuinely snappy in just a few minutes. Serve them alongside a dip or eat them straight off the pan — either way, they won't last long.
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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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