Pescatarian Rosemary Sweet Potato Chips
Sweet potatoes meet their highest calling when sliced paper-thin, tossed in coconut oil, and roasted until they curl at the edges and shatter at the bite. Fresh rosemary and a whisper of ground ginger give these chips a savory-herby depth that makes it genuinely hard to stop at a handful. The coconut oil is the secret weapon here — it coats every slice evenly and helps the chips achieve that satisfying crunch without any heaviness. Getting the slices uniformly thin is the one technique worth obsessing over, because consistent thickness is what separates truly crispy chips from chewy, uneven ones. These are naturally free of meat and made entirely from whole, simple ingredients, so they fit a pescatarian lifestyle without any substitutions or workarounds needed. Serve them alongside a seafood dip, pile them next to a grain bowl, or just eat them straight off the cooling rack — no judgment here.
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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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