Citric Acid Free Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked sweet potato chips are seasoned with fresh rosemary, a whisper of ground ginger, and sea salt for a snack that feels anything but basic. Store-bought chips are a minefield when you're avoiding citric acid, since it hides in seasoning blends and preservatives across nearly every major brand — making a homemade batch like this one genuinely worth the effort. The ingredient list is refreshingly short and completely clean, relying on coconut oil, fresh herbs, and simple spices with no hidden additives to worry about. The real secret to getting that satisfying crunch is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this almost effortless — and giving each chip its own space on the baking sheet so it crisps rather than steams. A final rest on a wire cooling rack is what takes them from good to genuinely snackable, as they firm up beautifully in just a few minutes. These are the kind of chips you make once and then find yourself making every week.
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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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