Hazelnut Free Rosemary Sweet Potato Chips
Crispy, fragrant, and impossibly satisfying, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in coconut oil with fresh rosemary, sea salt, and a hint of ground ginger before hitting a hot oven — the result is golden, lightly curled chips with serious depth of flavor. Store-bought chip options can be a minefield when you're avoiding tree nuts, since shared production lines and vague "may contain" labels make even simple snacks feel risky. Making them from scratch with this short, clean ingredient list means you know exactly what's in every bite. The key to getting that satisfying crunch is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this easy — and giving each slice plenty of room on the baking sheet so they crisp rather than steam. Patience pays off here: letting the chips cool on a wire rack is what takes them from good to genuinely crunchy. Once you've made a batch, it's hard to go back to anything from a bag.
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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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