Low Iodine Rosemary Sweet Potato Chips
Sweet potatoes are naturally low in iodine, making them a genuinely great foundation for a snack that doesn't require any substitutions or label-scanning anxiety. These oven-baked chips get their depth from fresh rosemary and a hint of ground ginger, with coconut oil doing the heavy lifting to coax each thin round into something golden and satisfying. The trick is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this easy — so every chip crisps evenly rather than turning out half-chewy, half-burnt. Sea salt keeps things simple and on-plan, and the whole seasoning lineup is clean and straightforward with nothing hidden to worry about. They come out of the oven smelling incredible, and once they cool on the rack, they firm up into proper, snappable chips. This is the kind of recipe that makes a restricted eating period feel genuinely indulgent rather than 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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