Dairy Free Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil stands in beautifully for butter or any dairy-based fat, giving each slice a light, even coating that crisps up in the oven without any heaviness. A pinch of ground ginger adds a subtle warmth that plays off the natural sweetness of the potato in the best way. The key to getting that satisfying crunch is slicing the rounds as thin and uniform as possible — a mandoline makes this almost effortless — and giving every chip its own space on the baking sheet so nothing steams. They come out of the oven looking almost done, but patience pays off here: a few minutes on the cooling rack is what takes them from good to genuinely addictive. Whether you're snacking straight off the rack or serving them alongside something more substantial, these chips prove that clean, simple ingredients are all you really need.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!