Pistachio Free Rosemary Sweet Potato Chips
These oven-baked sweet potato chips are the kind of snack that disappears fast — thin, golden, and fragrant with fresh rosemary and a hint of warm ginger. Coconut oil gives each slice a beautifully crisp edge without any of the mystery ingredients you'd find in a store-bought bag. For anyone navigating tree nut allergies, packaged chips can be a minefield of shared-facility warnings, so making your own from scratch is genuinely the safest and most satisfying route. The key to getting that satisfying crunch is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless, but a sharp knife works too. A single layer on the baking sheet and a mid-bake flip are all it takes to coax out that crispy, lightly caramelized texture. Let them cool on a wire rack and they firm up into proper chips — sweet, herby, and completely addictive.
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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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