Lupin Free Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these baked sweet potato chips are the kind of snack that disappears fast. Lupin flour and lupin-based additives have quietly crept into a surprising number of packaged chips and snack foods, making store-bought options a minefield for anyone managing a lupin sensitivity — but every single ingredient here is clean and straightforward. Thin-sliced sweet potatoes get tossed in coconut oil with rosemary, sea salt, and a hint of ground ginger before hitting a hot oven, and the result is deeply savory with just a whisper of warmth. The key to getting that satisfying crunch is slicing the rounds as uniformly thin as possible and giving each chip its own space on the pan — crowding is the enemy of crispy. They firm up beautifully as they cool on the rack, so try to resist eating them straight off the sheet. Whether you're serving them alongside a sandwich or just snacking straight from the bowl, these are genuinely hard to stop eating.
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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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