Celery Free Rosemary Sweet Potato Chips
Thin-sliced sweet potatoes roasted with fragrant rosemary, warm ginger, and a touch of coconut oil — these chips are the kind of snack that disappears before it even makes it to a bowl. The flavor combination is earthy, slightly sweet, and just herby enough to feel a little fancy without any real effort. Slicing the rounds as uniformly thin as possible is the real secret here, since even thickness is what separates genuinely crispy chips from a sad, chewy batch. Coconut oil coats every slice beautifully and helps the edges turn golden and slightly curled in the oven — exactly the texture you're going for. The ingredient list is refreshingly short and completely free of any hidden fillers or produce you'd need to avoid, making this a worry-free snack from start to finish. Let them cool fully on a wire rack before diving in, because that's when they hit their absolute crispest. Whether you're serving these alongside a sandwich or just grazing straight off the pan, they're genuinely hard to stop eating.
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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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