Vegetarian Rosemary Sweet Potato Chips
Sweet potatoes get a serious glow-up here, transformed into thin, golden chips seasoned with fragrant rosemary, a whisper of ground ginger, and just enough sea salt to make them completely addictive. Coconut oil is the secret weapon, coating every slice and helping the edges turn delicately crisp in the oven without any dairy or animal-derived fats — making this a snack that works beautifully for plant-based eaters and anyone avoiding meat. The mandoline step is worth the extra minute of setup, because uniform slices are what stand between you and a tray of perfectly crunchy chips versus a sad mix of burnt edges and chewy middles. Flipping halfway through baking ensures even color on both sides, and the cooling rack finish lets air circulate so the chips firm up all the way through. They're the kind of snack that disappears fast — earthy, herby, and just a little sweet — and they're made entirely from ingredients you can feel good about.
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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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