Macadamia Free Rosemary Sweet Potato Chips
Crispy, fragrant, and genuinely satisfying, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced sweet potatoes get tossed in melted 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 an earthy, herby depth that store-bought versions just can't touch. The coconut oil helps each slice crisp up beautifully without any dairy or mystery fats, keeping the ingredient list clean and straightforward. Slicing the rounds as uniformly thin as possible is the real secret here — a mandoline makes it easy, but a sharp knife and a little patience work just as well. Spreading them in a single layer and flipping halfway through ensures every chip gets that dry, crispy finish rather than turning soft and steamy. They firm up even more as they cool on a wire rack, so try to resist eating them straight off the pan. Whether you're serving them alongside a sandwich or just snacking straight from the bowl, these chips are proof that simple ingredients done right are always worth it.
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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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