Turmeric Free Rosemary Sweet Potato Chips
Sweet potato chips can be surprisingly tricky to get right at home, but this oven-baked version nails the crispy, golden result you're after. Thinly sliced rounds get tossed in melted coconut oil with fragrant fresh rosemary and a hint of ground ginger, then baked low and slow until they curl at the edges and firm up beautifully as they cool. The technique here is everything — uniform slices and a single layer on the pan are what separate genuinely crispy chips from a sad, chewy pile. For anyone navigating spice restrictions, this recipe is a clean win: the seasoning is simple and intentional, with no hidden blends or yellow-tinted spices to worry about. Rosemary and ginger do all the heavy lifting, delivering an earthy, slightly warm flavor that makes these wildly snackable. They're equally at home alongside a burger, packed into a lunchbox, or eaten straight off the cooling rack before they even make it to a bowl.
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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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