Cinnamon Free Rosemary Sweet Potato Chips
Sweet potato chips from a bag almost always sneak in unexpected spice blends, and cinnamon is one of the most common offenders hiding in "natural flavors" or seasoning mixes. Making your own batch at home puts you fully in control of every ingredient. These oven-baked rounds get their warmth from fresh rosemary and a touch of ground ginger instead, delivering a savory, herbaceous crunch that feels genuinely satisfying. The key is slicing the sweet potatoes as thin and uniform as possible — a mandoline makes this effortless — so every chip crisps evenly rather than turning chewy or burning at the edges. Coconut oil helps the seasoning cling beautifully and encourages that golden, lacy texture you want in a great chip. Patience is the other secret ingredient: letting them cool on a wire rack for a few minutes after baking is what takes them from good to genuinely crispy. They're the kind of snack that disappears fast, so consider making a double batch.
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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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