Gut Friendly Rosemary Sweet Potato Chips
Sweet potatoes are already a gut-friendly powerhouse, and turning them into crispy, herb-flecked chips is one of the most satisfying ways to enjoy them. Coconut oil keeps things clean and dairy-free, while fresh rosemary and a hint of ground ginger add layers of flavor that make these feel anything but plain. The real secret here is slicing the rounds paper-thin and giving each one enough room on the baking sheet — crowding is the enemy of crunch, and this recipe takes that seriously. A two-stage bake followed by a rest on a wire rack means you actually get that satisfying snap instead of a sad, chewy result. These are the kind of chips you can snack on without second-guessing the ingredient list, because everything in the bowl is exactly what it sounds like. They're equally at home alongside a simple lunch or piled into a bowl for movie night — proof that eating with your gut in mind doesn't have to feel like a compromise.
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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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