Nutmeg Free Rosemary Sweet Potato Chips
Sweet potato chips from a bag almost always hide warming spices you didn't ask for, and nutmeg is one of the most common offenders tucked into "natural flavors" or spice blends. This oven-baked version keeps things clean and intentional — just sweet potato, coconut oil, fresh rosemary, sea salt, and a touch of ground ginger. The result is a chip that's savory, fragrant, and genuinely crispy without any of the guesswork. The key is slicing the rounds as thin and uniform as possible, because even thickness is what separates a truly snappy chip from a chewy disappointment. Coconut oil helps the edges go golden and slightly caramelized in the oven, while the rosemary adds an herby, almost woodsy note that makes these feel a little fancy for something so simple. Patience on the cooling rack is the final step — these chips firm up beautifully as they rest, so resist the urge to grab one straight off the pan. They're the kind of snack that disappears fast, so consider making a double batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!