High Fructose Corn Syrup Free Rosemary Sweet Potato Chips
Sweet potatoes are naturally sweet on their own, which makes them a perfect canvas for snacking without any added syrups or sweeteners sneaking into the mix. These oven-baked chips get their flavor from fresh rosemary, a whisper of ground ginger, and a drizzle of coconut oil — nothing processed, nothing hidden. Store-bought chips are one of the trickiest snack categories to navigate when you're avoiding high fructose corn syrup, since it tends to hide in flavored coatings and seasoning blends. Making them at home puts you completely in control of every ingredient. The key to getting that satisfying crunch is slicing the sweet potatoes paper-thin and giving each round its own space on the baking sheet — crowding is the enemy of crispy. Once they cool on the rack, they firm up beautifully into golden, herb-flecked chips that are genuinely hard to stop eating. Serve them as a snack, a side, or just straight off the cooling rack because you can't wait.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!