Shellfish Free Rosemary Sweet Potato Chips
Crispy, fragrant, and just a little bit addictive, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully golden edge, while fresh rosemary and a hint of ground ginger make the flavor genuinely interesting — way beyond anything you'd pull from a bag. The key to getting that satisfying crunch is slicing the sweet potatoes as uniformly thin as possible, so every chip bakes evenly rather than leaving you with a mix of burnt edges and chewy centers. Spreading them out in a single layer and flipping halfway through does the rest of the work. Since every ingredient here is whole and straightforward, there's no need to squint at a label wondering what's hiding in the seasoning blend. They firm up beautifully as they cool on the rack, so a little patience before diving in is absolutely worth it.
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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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