Pork Free Rosemary Sweet Potato Chips
Sweet potatoes meet fragrant rosemary in a snack that feels indulgent but is built entirely from clean, simple ingredients. Coconut oil gives each thin round a beautifully golden edge, while a pinch of ground ginger adds just enough warmth to keep things interesting alongside the herby rosemary. The real secret here is slicing the potatoes as uniformly thin as possible — that single step is what separates genuinely crispy chips from a batch that turns out chewy and disappointing. Baking them in a single layer on parchment-lined sheets lets the heat circulate evenly, and a mid-bake flip ensures both sides get that satisfying crunch. Patience pays off at the end too: letting the chips cool on a wire rack is what takes them from good to genuinely crispy. Every ingredient in this recipe is naturally free from pork and pork-derived products, so there's no label-reading stress — just straightforward, wholesome snacking. These are the kind of chips you make once and immediately add to your regular rotation.
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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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