Cashew Free Rosemary Sweet Potato Chips
Crispy, fragrant, and just a little bit fancy, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully golden edge, while fresh rosemary and a hint of ground ginger make the flavor anything but ordinary. Store-bought chips can be a minefield of shared production lines and mystery seasonings, so making your own means you know exactly what's in the bag — and in this case, it's a short, clean list of real ingredients. The key to getting that satisfying crunch is slicing the sweet potatoes as thin and uniform as possible, then giving every chip its own space on the baking sheet so nothing steams. A little patience while they cool on the rack is the final step that takes them from good to genuinely crispy. Serve them straight or alongside a dip, and don't be surprised when the whole batch is gone before it hits the table.
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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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