Yeast Free Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with fresh rosemary, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully light crunch, while a pinch of ground ginger adds just enough warmth to make the flavor feel a little unexpected. Snack foods can be a minefield when you're avoiding yeast, since so many packaged chips and crackers rely on yeast-derived seasonings or additives — but every ingredient here is straightforward and naturally free of that concern. The real secret to getting that satisfying crispness is slicing the sweet potatoes as uniformly thin as possible, so they bake evenly rather than turning out half-chewy, half-burnt. A single layer on the baking sheet and a patient cool-down on the rack are what take these from good to genuinely addictive. They're impressive enough to set out for guests but easy enough to throw together on a weeknight whim.
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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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