Capsaicin Free Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these baked sweet potato chips hit that perfect snack-food craving without a single ingredient that could cause heat-related irritation. So many store-bought chips sneak in paprika, chili powder, or cayenne even in flavors that seem totally innocent — making it genuinely hard to find a safe option off the shelf. Here, the seasoning is beautifully simple: coconut oil, sea salt, a whisper of ground ginger, and plenty of aromatic rosemary to make every bite feel intentional and a little fancy. The real secret to getting them properly crispy is slicing the sweet potatoes as thin and uniform as possible — a mandoline makes this almost effortless — and giving each slice its own space on the baking sheet so the oven can do its job. They come out of the oven looking almost done, but patience pays off: a few minutes on a cooling rack is what takes them from good to genuinely crunchy. Whether you're serving them at a party or just snacking straight off the tray, these chips are the kind of thing people ask about before they even finish their first handful.
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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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