Beef Free Rosemary Sweet Potato Chips
Crispy, fragrant, and naturally vibrant, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in melted coconut oil with fresh rosemary and a hint of ground ginger before hitting a hot oven, and the result is something that tastes far more indulgent than the ingredient list suggests. The coconut oil helps each slice crisp up beautifully without any animal-derived fats, making this a completely plant-based bite from start to finish. Keeping the slices uniformly thin — ideally with a mandoline — is the real secret to getting that satisfying crunch rather than a chewy, bendy chip. A wire cooling rack does the final work, letting air circulate so every chip firms up to its crispest potential. Whether you're serving these alongside a dip or eating them straight off the pan, they bring serious flavor with nothing you'd need to second-guess.
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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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