Crunchy, fragrant, and naturally vibrant, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thinly 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 crisp, and packed with earthy, herby flavor. For anyone navigating grain sensitivities, store-bought chips can be a minefield of hidden starches and shared processing lines, but every ingredient here is straightforwardly whole and clean. The real secret is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this easy — because even thickness is what separates a truly crispy chip from a chewy disappointment. A two-stage bake with a mid-way flip ensures both sides dry out evenly, and a few minutes on a cooling rack lets them reach their crispest point before you dig in. These are just as good alongside a sandwich as they are straight off the rack, still warm and smelling like a herb garden.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
