Emulsifier 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. Store-bought chips are a minefield when you're avoiding emulsifiers — lecithin, mono- and diglycerides, and other additives sneak into even the most innocent-looking bags. This recipe keeps things beautifully clean: just sweet potatoes, coconut oil, rosemary, sea salt, and a touch of ground ginger. The coconut oil coats every slice evenly without any need for emulsifying agents, giving you that satisfying crunch through nothing but heat and technique. Slicing the potatoes paper-thin and spreading them in a single layer is what makes the difference between a chip and a sad, soggy round — patience with the mandoline pays off. A final rest on the cooling rack lets them firm up to their crispest point, so resist the urge to grab one straight from the oven. Whether you're snacking solo or serving a crowd, these are proof that simple, additive-free ingredients can absolutely deliver on flavor and texture.
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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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