Oats Free Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully light crunch, while a pinch of ground ginger adds just enough warmth to make the flavor feel a little unexpected. The whole ingredient list is naturally free from grains and oats, so there's no need to scrutinize labels or worry about hidden fillers the way you might with store-bought chip alternatives. The real secret here is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless, and that consistency is what separates truly crispy chips from chewy, uneven ones. Baking them in a single layer and letting them cool on a wire rack gives you that satisfying snap without any frying. They're impressive enough to set out for guests but easy enough to make on a weeknight whim.
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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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