BHA & BHT Free Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these baked sweet potato chips deliver serious snack satisfaction without a single synthetic preservative in sight. Store-bought chips are one of the sneakiest sources of BHA and BHT — those petroleum-derived antioxidants used to extend shelf life — so making your own is genuinely the cleanest path to a crunchy fix. Here, every ingredient is whole and recognizable: sweet potatoes, coconut oil, sea salt, rosemary, and a whisper of ground ginger. The coconut oil helps each thin slice crisp up beautifully in the oven while adding a subtle richness that pairs perfectly with the herby, slightly earthy seasoning. The real secret is slicing the rounds as uniformly thin as possible — a mandoline makes this effortless — so every chip bakes evenly and cools into that satisfying snap. Letting them rest on a wire rack after baking is the final move that takes them from good to genuinely addictive. Whether you're snacking straight off the pan or serving them alongside something dippable, these chips prove that clean eating doesn't have to mean boring eating.
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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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