
Sometimes recipes come together right away and it’s a wonderful, wonderful thing. And other times, it takes several tries to get it right. This was one of those “several tries” recipes.
Remember a few months ago, I made sweet potato stacks? The potato I used for that recipe was a behemoth and a lot of the slices just didn’t fit in a cupcake tin. So instead, I tossed those extra slices with a little oil and put them in a baking dish. Like the potato stacks, the slices in the dish crisped up on the edges and I thought, “Hm, I should really try making baked sweet potato chips like this.” I added the idea to my ridiculously long list of future recipes and forgot about it until I heard about the No More Mallows recipe contest. The time had finally come to make my Garlic Rosemary Baked Sweet Potato Chips!

I brushed two tablespoons of oil on the first batch of chips I made. Although they were crispy and delicious, they were way too greasy. For the next batch, I decided to spray the chips with olive oil instead. These didn’t turn out very crispy at all, so it was back to the drawing board. I tried tossing the potato slices with a tablespoon of oil and that didn’t work out either. Finally (finally!), I went back to the brushing and used one tablespoon of oil instead of two. This worked! The chips were crispy without being too oily, which is kind of the point of baking chips instead of frying them, isn’t it?
In all my trial-and-error with these chips, I’ve come to a few other conclusions. First, it’s really important to use the center rack of your oven–my chips burned when I tried using the bottom rack. Second, you really should use a mandoline slicer or food processor to slice your sweet potato because if the slices aren’t uniform in size, you’ll have some start to burn while others are still soft. And if you use a knife, you won’t be able to get thin crispy chips unless your knife skills are far better than mine (which, okay, I’m sure they are–a chimpanzee probably has better knife skills than I do).
Other than that, this recipe is easy as can be and the results will amaze you–delicious, garlicky and perfectly crispy baked sweet potato chips from your oven! I don’t think I’m going to be buying these at the store ever again.
Crispy baked sweet potato chips brushed with garlic-infused olive oil and sprinkled with fresh rosemary and sea salt.
Ingredients
- 1 tbsp. olive oil
- 1 large garlic clove, minced
- 1 medium sweet potato, very thinly sliced (using a mandoline slicer or food processor is best)
- 1 tsp. rosemary, minced
- coarsely ground sea salt
Instructions
- Preheat oven to 400 degrees. Position rack in the center of oven.
- Whisk together olive oil and garlic in a small bowl. Brush two baking sheets with half of oil mixture. Place potato slices on sheets in a single layer and brush tops with remaining oil. Sprinkle with rosemary and salt.
- Place baking sheets on center oven rack. Bake for approximately 10 minutes or until edges begin to curl and brown. (Note that the baking time depends on the thickness of the chips--even a slight difference in thickness can impact the time, so keep an eye on them!) Allow chips to cool completely on baking sheets.
Notes
Make the garlic oil mixture before you start slicing the potato for a more intense garlic flavor.
© 2011-2013, Oh My Veggies. Feel free to pin my posts but do not repost my recipes on your blog, Tumblr, or any other website.




























Okay I think I am going to have to make these asap! They look awesome!
They are! And they taste so much fresher and more flavorful than the kind you buy.
ooh! perfect timing! I was just thinking about these 2 days ago when i noticed i had a sweet potato that i had no plans for!
(oh and i love that pic/no mallows)
I know–I love it too! Speaking of which, I saw this on CraftGawker and thought of you: http://www.thefirstlime.com/2012/03/kawaii-food-editing.html. I kind of want to do this with all of my food photos now.
I hope you like these if you make them. They are perfect for those spare potatoes!
These babies are getting made pronto. I’ve got a friend coming in a few weeks and I’d love to impress her with these crunchy discs o’ goodness!
I hope you like them–they are so flavorful and much lighter than the ones you buy at the store. I think I’m going to try doing this with regular potato chips next!
Hurray! Another way for me to eat what is quickly becoming my all time favorite vegetable: the beloved sweet potato. This recipe looks delicious!
I love sweet potatoes too and use them WAY too much in my cooking. But at least they’re healthy–it could be worse, right?
WOW-I am so excited about this recipe! I almost bought bagged sweet potato chips at the store for $4/bag. What a healthy, tasty recipe-thanks so much!
I know, they are so expensive! My husband gets those all the time and while I do like them, there’s something about the homemade ones that just makes them so much better.
Oh, and of course, they’re cheaper too!
Oh my, these look amazing. I have a bunch of sweet potatoes (including some purple ones!) and I’ve been wanting to do something new with them.
I love the purple sweet potatoes! Before moving here, I had only seen them in Japan, so I’m guessing they must be grown locally and not in big enough quantities to ship out? (Or maybe people in Wisconsin are just not into purple sweet potatoes.) This is definitely the perfect way to use up extra potatoes because the seasonings are easy to adjust to what you have on hand. I’m going to try cinnamon next time…
Mmmm, these look so good! I have one lonely sweet potato in my cupboard. Now all I need is a mandoline
If you have a food processor, you can use that to slice them too! And with a really steady hand, you could probably use a knife.
These make me hungry. They look so good and what a great idea!
Thank you! This batch did turn out well, but the first few before I perfected the recipe, not so much.
I can always make use of good homemade chips, anytime! Yummy!
Homemade is definitely best when it comes to potato chips! Or most things, really.
YUM! Just moved this email to my “recipes” email folder
I have a sweet potato waiting at home just for this tasty treat!
Potato chips are perfect weekend food too!
I’ve never been much of a fan of sweet potatoes, but these look fantastic! I’ll have to give them a try
.
Aw, how can you not like sweet potatoes?! But I think you could probably use the exact same method and ingredients with regular potatoes–I’m going to experiment with it one of these days.
I think it’s because the only way I’ve had them is with lots of marshmallows and cinnamon and it was too sweet for me. Maybe this recipe will open up the world of sweet potatoes to me!
Oh, I completely agree! Sweet potatoes are sweet on their own, there’s totally no reason to add MORE sugar to them.
These look amazing! I was literally just thinking about what to make to go along with our BBQ tonight! I can’t wait to try them!
These are definitely a perfect, easy side. I hope you like them!
I love this idea…once I get a mandoline I will definitely be trying it out!
If you have a food processor, you can slice the potato using that too. But a knife works in a pinch if you’re good at slicing thinly.
oh yum! I’ve roasted sweet potato “coins” before with a little oil & salt but never like a potato chip – how divine!
Just cut them a little bit thinner next time you make them!
Your persistence paid off! The chips look amazingly good.
Yes, there have been other recipes that I tried and tried and tried and they just never worked out, so I’m glad that this one eventually came together.
I once did that with a cake recipe for a friend’s bridal shower. I thought I must have measured something wrong, or not shaken up the buttermilk to activate the leavening. But after 3 tries, I canned it and moved on to another recipe. Always nice when it works out in the end!
My husband would LOVE these! Nothing like making something at home that you usually buy at the store. I recently discovered the “other blade” that came with the food processor, so I will test it for the slicing capabilities. Thank you again for an amazing recipe!
Before my current food processor, I had one that made a huge mess of things when slicing or shredding, so I kind of forgot that food processors could do that too.
I’m always afraid I’m going to lose a finger with the mandoline, so I may try the food processor next time I make these!
Everything you make sounds amazing! I could definitely try being a vegetarian if you were cooking for me all the time. I need to invest in a mandolin to try these out so I can move away from processed foods AND use up some of the rosemary we have.
I hope I have that problem with rosemary soon–I’m planning on planting some this year.
Do you have a food processor that does thin slices? Because you can use that instead!
Sadly, I don’t have a food processor. I have a food chopper and blender. I wonder if the slicey thing on the side of my grater would work?
I think it might, depending on how thick the slices are that it makes. Or if you have a really steady hand (I don’t!), you can use a knife.
Well the sound delish. I never would have thought to pair garlic with sweet potato
Sweet potato is really good with savory flavors–it’s a nice contrast!
These look great! I’ve made similar chips before and have trouble keeping them crunchy. How do you store yours?
Unfortunately, I don’t have a good answer for you because we ate these right away! Through trial and error, I did learn that before being moved to a bowl, they need to be completely cool, otherwise they’ll soften a little.
I made this today, but they weren’t really like chips. I think they were a little too thin. I will try again. They did taste good.
I’m sorry they didn’t work out for you! In my experience, the thinner chips were the crispiest, so I’m not sure what happened with yours.
I’m glad you thought they tasted good though, and I hope they turn out better for you next time.
If having a group over for dinner, how far in advance can these be made and/or can they be stored (and how) for at least a 24-hour period and stay crispy?
The problem with making it in advance is that the potato slices might absorb some of the oil and not be as crispy. I would cut the potato slices in advance, refrigerate them in an airtight container, and then assemble everything else right before baking. You could definitely try assembling in advance too, but I’m just not sure how they’d turn out.
These look and sound SO GOOD! I can’t wait to try them – such a fun way to serve sweet potatoes
Thank you! Sweet potato chips are definitely fun, and not terribly unhealthy either.
Have you tried to dehydrate the chips for a healthier raw chip? I am going to give it a try.
No, I haven’t–I don’t have a food dehydrator. Let me know how it works out!