Seeds Free Rosemary Sweet Potato Chips
Sweet potato chips from a bag often sneak in sunflower oil, sesame, or other seed-derived ingredients that make label-reading feel like a part-time job. Making them at home with coconut oil solves that problem entirely, and the result is honestly better than anything you'd find on a store shelf. Thin-sliced sweet potato rounds get tossed with fresh rosemary, ground ginger, and sea salt before roasting low and slow until they curl at the edges and crisp up beautifully as they cool. The coconut oil gives each chip a subtle richness that pairs perfectly with the earthy, fragrant rosemary. The trick is slicing as uniformly as possible — a mandoline makes this effortless — so every chip bakes at the same rate without any burning or chewy stragglers. These are the kind of snack that disappears fast, so consider making a double batch.
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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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