Pregnancy Friendly Rosemary Sweet Potato Chips
Sweet potatoes are one of those ingredients that genuinely earn their place during pregnancy — packed with folate, vitamin A, and complex carbs that keep energy steady without a sugar crash. These oven-baked chips deliver all the satisfying crunch you're craving without any of the deep-fried oils or mystery seasonings that can make store-bought snacks feel like a gamble. Coconut oil keeps things simple and clean, while fresh rosemary and a hint of ground ginger give every chip a savory, aromatic edge that feels genuinely special. The key to getting that crisp texture is slicing the sweet potatoes as thin and uniform as possible — a mandoline makes this easy — and giving each slice its own space on the baking sheet so nothing steams. They come out of the oven lightly golden and fragrant, and they firm up beautifully as they cool on the rack. Whether you're snacking solo or sharing with the rest of the household, these disappear fast.
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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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