Vegan 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 does the heavy lifting here, coating each paper-thin slice so it crisps up beautifully in the oven without a drop of butter or any animal-derived fat. A pinch of ground ginger adds a subtle warmth that plays off the natural sweetness of the potato in the best way. The key to getting that satisfying crunch is slicing the rounds as uniformly thin as possible — a mandoline makes this effortless — and giving every chip its own space on the baking sheet so nothing steams. Store-bought chips often sneak in dairy-based seasonings or are fried in shared oils, so making your own means you know exactly what's in the bag. Let them cool fully on the rack before diving in, because that's when they hit peak crispness and the rosemary aroma really blooms.
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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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