Fructose Free Rosemary Sweet Potato Chips
Sweet potatoes sit in a tricky spot for fructose-sensitive eaters — they're naturally lower in fructose than many other root vegetables, making them one of the more reliable options when you're craving something starchy and satisfying. These oven-baked chips lean into that with a simple, clean ingredient list: coconut oil, fresh rosemary, sea salt, and a touch of ground ginger. No sauces, no sweeteners, no hidden additives that could sneak in unwanted sugars. The result is a snack that's genuinely crunchy, fragrant, and a little bit fancy without requiring any complicated workarounds. Getting the slices paper-thin and evenly spaced is the real secret here — it's what separates a properly crispy chip from a sad, chewy round. The rosemary and ginger combo gives every bite an herby, slightly warm depth that makes these feel way more elevated than your average homemade chip. Let them cool completely on the rack and you'll be rewarded with a satisfying crunch that holds up surprisingly well.
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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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