Eggless 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 gives each thin round a beautifully light crunch without any dairy or eggs in sight, making them naturally free from the most common allergen headaches. The real secret here is the mandoline — getting those slices uniformly thin is what separates a truly crispy chip from a sad, chewy one. A pinch of ground ginger alongside the rosemary and sea salt adds just enough warmth to make the flavor feel a little more interesting than your average store-bought bag. Baking in a single layer and flipping halfway through ensures every chip gets even heat, and that final rest on the cooling rack is non-negotiable if you want maximum crunch. These are endlessly snackable on their own, but they also hold up beautifully alongside dips or as a crunchy side at dinner.
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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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