Sesame Free Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these baked sweet potato chips are the kind of snack that disappears fast. Store-bought chips can be a minefield of hidden sesame oil or shared production lines, so making your own is genuinely the cleanest way to snack with confidence. The ingredient list here is refreshingly short — just sweet potatoes, coconut oil, rosemary, sea salt, and a touch of ground ginger — so you know exactly what you're eating. The real secret to getting that satisfying crunch is slicing the potatoes as thin and uniform as possible, which lets them dry out in the oven rather than steam. Coconut oil gives each chip a subtle richness that pairs beautifully with the earthy rosemary and warm hint of ginger. Letting them cool on a wire rack is the final step that takes them from good to genuinely crispy, so resist the urge to dive in immediately. These are equally at home alongside a sandwich, piled into a bowl for movie night, or eaten straight off the pan while nobody's watching.
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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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