Gelatin Free Rosemary Sweet Potato Chips
Crispy, fragrant, and genuinely satisfying, these oven-baked sweet potato rounds are the kind of snack that disappears fast. Coconut oil gives each slice a golden, lightly crisped edge, while fresh rosemary and a hint of ground ginger make the flavor feel anything but basic. For anyone avoiding gelatin, store-bought chips and snack foods can be a minefield — many contain hidden additives or coatings that aren't always obvious on the label. This recipe keeps things completely clean: just sweet potatoes, coconut oil, and a short list of real pantry staples. The key to getting that satisfying crunch is slicing the potatoes as uniformly thin as possible and giving every chip its own space on the baking sheet — crowding is the enemy of crisp. They firm up beautifully as they cool, so a little patience at the end goes a long way. Whether you're snacking straight off the rack or serving them alongside something heartier, these are the kind of homemade chips worth making on repeat.
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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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