Peanut Free Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these baked 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 genuinely interesting. The whole thing comes together with a handful of clean, simple ingredients — no mystery seasonings, no shared-facility snack bags to second-guess at the store. Slicing the sweet potatoes as uniformly thin as possible is the real secret here, since even thickness is what separates a truly crispy chip from a chewy, uneven disappointment. A mandoline makes that easy, but a sharp knife and a little patience work just as well. Let them cool on a wire rack before you dig in — they firm up beautifully as they rest, and the wait is absolutely worth it.
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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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