Black Pepper Free Rosemary Sweet Potato Chips
Sweet potato chips from a bag almost always sneak in black pepper somewhere on the spice list, which makes store-bought a frustrating gamble if you're trying to avoid it. This oven-baked version keeps things clean and intentional, seasoning the chips with fragrant fresh rosemary, a touch of sea salt, and a hint of warm ground ginger instead. The result is a snack that feels genuinely gourmet — earthy, a little herby, and just the right amount of savory. Coconut oil helps the thin-sliced rounds crisp up beautifully in the oven without any heaviness, and the natural sweetness of the potato plays perfectly against the aromatic rosemary. The key to getting that satisfying crunch is slicing as uniformly thin as possible and giving every chip its own space on the baking sheet — patience pays off here. Let them cool fully on a rack and you'll be rewarded with chips that shatter in the best possible way.
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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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