Walnut Free Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these baked sweet potato chips hit that perfect sweet-savory balance that makes it impossible to stop at just one. Coconut oil gives each thin round a beautifully light crunch without any heaviness, while a pinch of ground ginger adds a subtle warmth that makes the whole thing feel a little unexpected. Snack foods can be a minefield when you're avoiding walnuts — shared fryers, mystery seasonings, and vague "natural flavors" on the label are all too common. Making your own means you know exactly what's in the bag, and these come together with just five clean, straightforward ingredients. The key is slicing the sweet potatoes as uniformly thin as possible so every chip crisps evenly in the oven rather than turning out half-burnt and half-chewy. Patience pays off here — letting them cool on a wire rack is what takes them from good to genuinely snappy. Serve them as a side, a party snack, or honestly just eat them straight off the rack.
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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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