Chicken Free Rosemary Sweet Potato Chips
These oven-baked sweet potato chips are the kind of snack that disappears fast — golden, fragrant with fresh rosemary, and just warm enough from a hint of ground ginger to keep you reaching back into the bowl. Coconut oil gives each thin round a subtle richness while helping them crisp up beautifully in the oven, no deep fryer required. The real secret here is slicing the sweet potatoes as uniformly thin as possible, which ensures every chip bakes evenly rather than leaving you with a mix of burnt edges and chewy centers. Spreading them in a single layer and flipping halfway through does the rest of the work, coaxing out that satisfying crunch that store-bought bags promise but rarely deliver. They firm up even more as they cool on the rack, so a little patience goes a long way. Completely plant-based and free from any meat or poultry, this is a wholesome, crowd-pleasing snack built entirely from pantry staples and fresh herbs.
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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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