Brazil Nut Free Rosemary Sweet Potato Chips
Crispy, fragrant, and just a little bit addictive, 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 serious depth of flavor. The mandoline technique is the real secret here: uniform slices mean every chip crisps evenly instead of leaving you with a mix of burnt edges and soggy centers. Store-bought chip options can be a minefield when you're avoiding certain tree nuts, since shared production lines and vague "may contain" labels make it hard to trust the bag. Making your own at home means you control every single ingredient, and this recipe keeps things beautifully simple — just five whole-food ingredients, nothing hidden. Let them cool fully on the rack before you dig in, because that's when they hit their absolute crispest. Serve them as a snack, a side, or honestly just straight off the baking sheet.
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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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