Carrageenan Free Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thinly sliced rounds 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 a chip that's golden at the edges, lightly herby, and genuinely crunchy once cooled. For anyone navigating carrageenan-free eating, store-bought chips and flavored snacks can be a minefield of additives and thickeners hiding in coatings and seasonings. This recipe sidesteps all of that with a short, clean ingredient list you can read at a glance. The technique matters here — uniform slicing and a single layer on the baking sheet are what separate a truly crisp chip from a chewy disappointment. A wire rack cool-down is the finishing move that locks in that satisfying snap. These are the kind of homemade chips that make you wonder why you ever reached for a bag in the first place.
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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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