Nightshade Free Rosemary Sweet Potato Chips
Crunchy, fragrant, and genuinely satisfying, these oven-baked sweet potato chips hit that salty-savory snack craving without a single nightshade in sight. Avoiding tomatoes, peppers, and potatoes can make the snack aisle feel pretty bleak, but sweet potatoes step in beautifully here — they're not in the nightshade family, so you can munch freely. Fresh rosemary and a whisper of ground ginger give each chip a herby, slightly warm depth that makes them feel far more special than anything out of a bag. The real secret to getting that satisfying crunch is slicing the rounds as uniformly thin as possible and giving every chip its own space on the baking sheet — crowding is the enemy of crisp. Coconut oil coats each slice evenly and helps the edges turn golden without any dairy or seed oils that might complicate other dietary needs. They firm up beautifully as they cool on the rack, so patience in those last few minutes pays off in a big way. Make a double batch — they disappear fast.
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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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