Xanthan Gum Free Rosemary Sweet Potato Chips
Thin-sliced sweet potatoes roasted with rosemary, coconut oil, sea salt, and a whisper of ground ginger — these chips are the kind of snack that disappears before the baking sheet even hits the counter. Store-bought chip alternatives can be a minefield of additives and stabilizers, but this recipe keeps things refreshingly clean with just five whole-food ingredients. The real secret here is the mandoline cut: getting every slice to a uniform 1/16-inch thickness is what separates genuinely crispy chips from a sad, chewy pile. Coconut oil coats each round beautifully and helps the edges turn golden without any need for thickeners or binding agents of any kind. Fresh rosemary brings an herby, almost savory depth that plays off the natural sweetness of the potato in the best possible way. Let them cool fully on a wire rack and you'll be rewarded with a satisfying crunch that rivals anything from a bag.
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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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