Chestnut Free Rosemary Sweet Potato Chips
Thin-sliced sweet potato rounds baked with fragrant rosemary, warm ginger, and a drizzle of coconut oil — these chips are the kind of snack that disappears fast. The combination of earthy herbs and naturally sweet potato creates something that feels way more elevated than your average bag from the store. Slicing the rounds uniformly thin is the real secret here, because consistent thickness is what separates genuinely crispy chips from a sad, chewy batch. Coconut oil coats every slice beautifully and helps the edges turn golden without any dairy or mystery additives. Packaged snacks can be a minefield when you're navigating tree nut concerns, but this recipe keeps things clean and straightforward — just five simple, whole-food ingredients you can verify yourself. Let them cool fully on the rack before you dig in, because that's when they hit their crispest, most satisfying crunch.
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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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