Gluten Free Rosemary Sweet Potato Chips
Sweet potatoes are naturally gluten-free, and these oven-baked chips prove just how satisfying a simple, whole-food snack can be. Thinly sliced rounds get tossed in melted coconut oil with fresh rosemary, sea salt, and a hint of ground ginger before hitting a hot oven — the result is lightly golden, subtly fragrant, and genuinely crispy once they cool. That last part matters: the chips firm up as they rest, so patience pays off in a big way. Store-bought chip options can be a minefield of shared fryers and ambiguous seasoning blends, but here every single ingredient is clean and straightforward. The mandoline is your best friend for getting those paper-thin, uniform slices that crisp evenly rather than turning leathery or burning at the edges. Rosemary and ginger might sound like an unexpected pairing, but together they give these chips a savory, slightly earthy depth that makes it very hard to stop at just a handful.
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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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