Caffeine Free Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully light crunch, while a pinch of ground ginger adds just enough warmth to make the flavor pop. Every ingredient here is naturally free of stimulants, so you can munch away without a second thought — no label-scanning required. The real secret is slicing the sweet potatoes as uniformly thin as possible, which is what separates genuinely crispy chips from a sad, chewy batch. Spreading them in a single layer and flipping halfway through ensures even browning on both sides, and that final rest on a cooling rack is what locks in the crunch. They're impressive enough to set out for guests but simple enough to make on a weeknight whim.
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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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