Fish Free Rosemary Sweet Potato Chips
Sweet potato chips are one of those snacks that always sound simple but rarely turn out right — until you nail the technique. Slicing the rounds paper-thin and spreading them in a single layer is what separates genuinely crispy chips from the sad, chewy kind, and this recipe walks you through exactly how to get there. Coconut oil coats every slice beautifully and adds a subtle richness that pairs perfectly with the earthy punch of fresh rosemary and a hint of warm ginger. The result is a snack that feels way more elevated than anything you'd pull from a bag. Completely plant-based and built from whole, recognizable ingredients, there's no need to scan a label for hidden seafood derivatives or fish-based flavor enhancers that sometimes sneak into store-bought chip seasonings. These are best eaten once they've had a few minutes to cool on the rack — that's when they hit their crispest, most satisfying crunch.
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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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