Mushroom Free Rosemary Sweet Potato Chips
These oven-baked sweet potato chips are the kind of snack that disappears fast — thin, golden, and fragrant with fresh rosemary and a whisper of ground ginger. Coconut oil gives each slice a beautifully crisp edge without weighing things down, and the sea salt ties every flavor together in the best possible way. For anyone navigating a mushroom-free lifestyle, packaged snack foods can be a minefield of hidden ingredients and shared-facility warnings, so making your own is genuinely the smarter move. The ingredient list here is clean and completely straightforward — sweet potatoes, coconut oil, herbs, and spice, nothing more. The real secret to getting that satisfying crunch is slicing the potatoes as uniformly thin as possible and giving every chip its own space on the pan, so they roast rather than steam. Patience during the cooling step pays off too, since the chips firm up beautifully as they rest on the rack. Whether you're serving these at a party or just treating yourself on a weeknight, they hit that salty-savory-sweet spot that makes it very hard to stop at one.
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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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