These crispy baked sweet potato chips are brushed with garlic-infused olive oil and sprinkled with fresh rosemary and sea salt. It's a deliciously simple vegetarian and vegan friendly snack!
This recipe is easy as can be and the results will amaze you- delicious, garlicky and perfectly crispy baked sweet potato chips fresh from your oven! You will never buy these at the store ever again.
Recipe Tips & Variations
A couple of notes first. It's really important to use the center rack of your oven. You don't want your chips to burn, and the bottom rack may be too close to the heat.
You will also want to use a mandoline slicer or a slicer attachment on a food processor to slice your sweet potato. If the slices aren't uniform in size, you'll have some start to burn while others are still soft. Ad if you don't get them sliced thin enough, they will not get crispy. Both of these things are easiest to accomplish with a mandoline!
Feel free to mix up the herbs and spices to create your own flavor combinations. This makes a great base chip recipe for experimenting!
Try serving them with a homemade dip. Some great choices are:
More Snack Ideas
If you love these baked sweet potato chips, be sure to check out these other delicious recipes:
- Preheat oven to 400°F. 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.