Appetizers/ Recipes/ Sides/ Snacks/ Vegan/ vegan recipes/ vegetarian recipes

Garlic Rosemary Baked Sweet Potato Chips

Garlic Rosemary Baked Sweet Potato Chips

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! You will never buy these at the store ever again.

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. Second,  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. Otherwise you’re good to go, and everyone will love this recipe.

 

Baked Sweet Potato Chips with Rosemary & Sea Salt

Print

Garlic Rosemary Baked Sweet Potato Chips

Garlic Rosemary Baked Sweet Potato Chips [Close]

Crispy baked sweet potato chips brushed with garlic-infused olive oil and sprinkled with fresh rosemary and sea salt.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4

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

  1. Preheat oven to 400°F. Position rack in the center of oven.
  2. 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.
  3. 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.

You Might Also Like

56 Comments

  • Reply
    [email protected] eco friendly homemaking
    March 22, 2012 at 8:44 am

    Okay I think I am going to have to make these asap! They look awesome!

    • Reply
      The Type A Housewife
      March 22, 2012 at 7:41 pm

      They are! And they taste so much fresher and more flavorful than the kind you buy. 🙂

  • Reply
    Orangeheromama
    March 22, 2012 at 10:09 am

    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)

  • Reply
    The Mrs @ Success Along the Weigh
    March 22, 2012 at 10:52 am

    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!

    • Reply
      The Type A Housewife
      March 22, 2012 at 7:37 pm

      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!

  • Reply
    CulinarilyCourtney
    March 22, 2012 at 3:49 pm

    Hurray! Another way for me to eat what is quickly becoming my all time favorite vegetable: the beloved sweet potato. This recipe looks delicious!

    • Reply
      The Type A Housewife
      March 22, 2012 at 7:35 pm

      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? 🙂

  • Reply
    Laura @ Gluten Free Pantry
    March 22, 2012 at 6:19 pm

    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!

    • Reply
      The Type A Housewife
      March 22, 2012 at 7:33 pm

      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!

  • Reply
    Smedette
    March 22, 2012 at 6:30 pm

    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.

    • Reply
      The Type A Housewife
      March 22, 2012 at 7:31 pm

      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…

  • Reply
    TastefullyJulie
    March 22, 2012 at 10:48 pm

    Mmmm, these look so good! I have one lonely sweet potato in my cupboard. Now all I need is a mandoline 🙂

    • Reply
      The Type A Housewife
      March 23, 2012 at 4:03 pm

      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. 🙂

  • Reply
    Brenda Williams
    March 23, 2012 at 12:45 am

    These make me hungry. They look so good and what a great idea!

    • Reply
      The Type A Housewife
      March 23, 2012 at 4:01 pm

      Thank you! This batch did turn out well, but the first few before I perfected the recipe, not so much. 🙂

  • Reply
    myfudo
    March 23, 2012 at 5:25 am

    I can always make use of good homemade chips, anytime! Yummy!

    • Reply
      The Type A Housewife
      March 23, 2012 at 3:59 pm

      Homemade is definitely best when it comes to potato chips! Or most things, really. 🙂

  • Reply
    BusyWorkingMama
    March 23, 2012 at 11:30 am

    YUM! Just moved this email to my “recipes” email folder 🙂 I have a sweet potato waiting at home just for this tasty treat!

  • Reply
    Jennifer
    March 23, 2012 at 1:28 pm

    I’ve never been much of a fan of sweet potatoes, but these look fantastic! I’ll have to give them a try :).

    • Reply
      The Type A Housewife
      March 23, 2012 at 3:42 pm

      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. 🙂

      • Reply
        Jennifer
        March 23, 2012 at 6:18 pm

        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!

        • Reply
          The Type A Housewife
          March 23, 2012 at 8:56 pm

          Oh, I completely agree! Sweet potatoes are sweet on their own, there’s totally no reason to add MORE sugar to them.

  • Reply
    Heather @ Stuffed Pepper
    March 23, 2012 at 1:51 pm

    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!

  • Reply
    meatballs & milkshakes
    March 23, 2012 at 4:55 pm

    I love this idea…once I get a mandoline I will definitely be trying it out!

    • Reply
      The Type A Housewife
      March 23, 2012 at 9:00 pm

      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. 🙂

  • Reply
    Stephanie @ henry happened
    March 23, 2012 at 8:13 pm

    oh yum! I’ve roasted sweet potato “coins” before with a little oil & salt but never like a potato chip – how divine!

  • Reply
    Shirley
    March 23, 2012 at 8:13 pm

    Your persistence paid off! The chips look amazingly good.

    • Reply
      The Type A Housewife
      March 23, 2012 at 8:44 pm

      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. 🙂

      • Reply
        Shirley
        March 23, 2012 at 8:50 pm

        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!

  • Reply
    All Natural Katie
    March 25, 2012 at 10:40 am

    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!

    • Reply
      The Type A Housewife
      March 25, 2012 at 2:05 pm

      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!

  • Reply
    Kelly @ Texas Type A Mom
    March 27, 2012 at 10:34 pm

    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.

    • Reply
      The Type A Housewife
      March 28, 2012 at 6:09 pm

      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!

      • Reply
        Kelly @ Texas Type A Mom
        March 28, 2012 at 6:28 pm

        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?

        • Reply
          The Type A Housewife
          March 29, 2012 at 7:54 am

          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.

  • Reply
    Toni
    March 28, 2012 at 4:55 am

    Well the sound delish. I never would have thought to pair garlic with sweet potato

    • Reply
      The Type A Housewife
      March 28, 2012 at 6:00 pm

      Sweet potato is really good with savory flavors–it’s a nice contrast!

  • Reply
    SDue
    April 10, 2012 at 6:42 pm

    These look great! I’ve made similar chips before and have trouble keeping them crunchy. How do you store yours?

    • Reply
      The Type A Housewife
      April 10, 2012 at 6:49 pm

      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.

  • Reply
    Marly
    April 11, 2012 at 9:44 am

    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.

    • Reply
      The Type A Housewife
      April 11, 2012 at 8:01 pm

      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.

  • Reply
    D Casey
    May 24, 2012 at 12:29 pm

    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?

    • Reply
      Kiersten
      May 24, 2012 at 8:15 pm

      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.

  • Reply
    megan @ whatmegansmaking
    July 30, 2012 at 3:07 pm

    These look and sound SO GOOD! I can’t wait to try them – such a fun way to serve sweet potatoes 🙂

    • Reply
      Kiersten
      July 31, 2012 at 8:08 am

      Thank you! Sweet potato chips are definitely fun, and not terribly unhealthy either. 🙂

  • Reply
    Debbie
    January 11, 2013 at 1:18 pm

    Have you tried to dehydrate the chips for a healthier raw chip? I am going to give it a try.

    • Reply
      Kiersten
      January 11, 2013 at 7:50 pm

      No, I haven’t–I don’t have a food dehydrator. Let me know how it works out!

  • Reply
    Millie | Add A Little
    September 14, 2014 at 2:27 pm

    These look amazing! gotta make them asap!

  • Reply
    Sue
    February 24, 2015 at 4:45 pm

    Can you tell me the nutritional value of these wonderful snacks?

  • 1 2

    Leave a Reply

    Oh My Veggies