Pecan Free Rosemary Sweet Potato Chips
Crispy, fragrant, and just a little bit addictive, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in melted coconut oil with fresh rosemary, sea salt, and a hint of ground ginger before hitting a hot oven — the result is a chip that's golden at the edges, lightly sweet, and deeply savory all at once. Packaged snacks can be a minefield when you're avoiding tree nuts, with shared facilities and vague labeling making even simple chips feel risky. Making them at home with this short, straightforward ingredient list means you know exactly what's in every bite. The key to getting that satisfying crunch is slicing the sweet potatoes as uniformly thin as possible and giving each round plenty of room on the baking sheet — crowding is the enemy of crisp. A quick rest on a cooling rack after baking lets them firm up to their absolute best texture, so resist the urge to snack straight from the oven. Serve them as an afternoon snack, a party appetizer, or a side that honestly steals the show.
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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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