MSG Free Rosemary Sweet Potato Chips
Crispy, fragrant, and genuinely hard to stop eating, these oven-baked sweet potato chips hit that perfect sweet-savory balance with nothing more than a handful of clean, whole ingredients. Store-bought chip options can be a minefield of flavor enhancers, yeast extracts, and additives that sneak in under vague labeling — making a homemade batch like this one a genuinely satisfying alternative. Coconut oil gives each slice a light, golden crunch, while fresh rosemary and a touch of ground ginger add warmth and depth without relying on any processed seasoning blends. The real secret to getting that satisfying snap is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this easy — so every chip crisps at the same rate. Patience during the cooling step matters too; the chips firm up considerably as they rest on the rack, so resist the urge to grab one straight from the oven. These are the kind of snacks that disappear fast, so consider making a double batch.
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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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