Mediterranean Diet Friendly Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these oven-baked sweet potato chips hit that perfect snack-food craving without any of the processed ingredients you'd find in a store-bought bag. Sweet potatoes are a cornerstone of plant-forward eating, delivering natural sweetness and satisfying substance alongside coconut oil, sea salt, and a whisper of ground ginger. The rosemary does serious work here — it's earthy and aromatic in a way that makes these chips feel genuinely special rather than just a healthier substitute. The key to getting that addictive crunch is slicing the rounds as thin and uniform as possible, then giving each chip its own space on the baking sheet so the oven can do its job without any steaming. Patience pays off: letting them cool on a wire rack is what takes them from merely good to genuinely crispy. These are the kind of chips you set out for guests and watch disappear before the main course even hits the table.
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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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