Legume 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 crunchy finish, while fresh rosemary and a hint of ground ginger make the flavor far more interesting than anything you'd pull from a bag. For anyone navigating a legume-free lifestyle, store-bought chips can be a minefield of hidden pea protein, chickpea flour, or bean-based seasonings — this recipe sidesteps all of that with a clean, simple ingredient list. The real secret here is slicing the sweet potatoes as uniformly thin as possible, which is what separates genuinely crisp chips from chewy, disappointing ones. A mandoline makes that easy, but a sharp knife and a little patience work just as well. They firm up beautifully as they cool on the rack, so resist the urge to eat them straight from the oven. Once you've made these once, it's hard to go back to anything else.
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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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