Citrus Free Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully golden edge, while fresh rosemary and a hint of ground ginger make the flavor anything but ordinary. Store-bought chips can be a minefield of hidden citrus additives, natural flavors, and preservatives, so making your own from scratch puts you fully in control of every ingredient. The key to getting that irresistible crunch is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless — and giving each chip plenty of room on the baking sheet so they crisp rather than steam. A final rest on a wire cooling rack is what takes them from good to genuinely crunchy. These are the kind of chips you'll want to make on repeat.
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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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