Turkey 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. Coconut oil gives each thin round a beautifully light crunch, while a pinch of ground ginger adds just enough warmth to make the flavor feel a little unexpected. The key is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this easy — so every chip crisps evenly rather than turning out half-chewy, half-burnt. Spreading them in a single layer and flipping halfway through ensures you get that dry, shatteringly crisp texture that makes homemade chips so satisfying. Letting them cool on a wire rack is the final step that takes them from good to genuinely addictive. These are completely plant-based and free from any poultry or meat products, so they work beautifully as a crowd-pleasing snack no matter who's at the table.
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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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