Sometimes, it’s hard to make healthy choices when unhealthy alternatives are so easily accessible. You’ll find crunchy, salty snacks in almost every vending machine and on multiple aisles in the grocery store. It’s so easy to snag a bag, and it’s so much harder to make your own snacks from-scratch. Well, it used to be, anyway, but now you have these Baked Sweet Potato Chips with Rosemary and Sea Salt. This simple recipe works for both regular potatoes and sweet potatoes, and if you follow our easy instructions, you’ll produce a chip even your kids will like!
Once you take the time to look at the ingredients on those store-bought chips, you’ll have all the motivation you need to put them back on the shelf. Our homemade chips contain four simple, whole ingredients, making them a clean-eating alternative to junky snack food. Once you give them a try, you’ll be hooked on the sweetness of the potatoes and the fragrant aroma from the rosemary.
The Key to Crisping Potatoes in the Oven
If you want this Baked Sweet Potato Chips recipe to rival the store-bought kind, you’re going to have to make them crispy. Unfortunately, junk food producers have a leg-up here because they’re deep frying their chips. That guarantees a crispy chip because the potato is surrounded by hot oil the entire time it cooks.
We have a secret method for making sure your potatoes will crisp up in the oven. You’ll need one important piece of equipment: an oven-safe rack. Traditionally, these racks were used for cooling cookies and cakes, but they fit perfectly inside a baking sheet. Using them to cook elevates your food above the sheet, creating a convection environment. That allows hot air to circulate all the way around your food. The result is a more evenly cooked, crispier potato chip.
The other key to creating crispy baked sweet potato chips? Not overcrowding the pan. If you try to put too many chips on one baking sheet, they will steam instead of crisp. That leads to soggy potato chips, which certainly won’t satisfy in the same way. If that means you have to make multiple batches to cook a lot of chips, so be it. Trust us: it’s totally worth it.
A Quick Note about the Rosemary
You might notice that we instruct you to leave the rosemary needles whole for this recipe. The purpose of the rosemary is to scent the chips, not to cling to the chip’s surface. If you really like the look of rosemary-dusted chips, we’d recommend chopping the rosemary finely and adding it halfway through the cooking. If you add it at the beginning, the rosemary will burn on top of the baked sweet potato chips.
Give our recipe a try as written and let us know in the comments how it worked out! We love how using whole needles gives us the perfect amount of rosemary flavor without adding any additional color or texture. I don’t know about your kids, but some kids won’t go near a snack that has anything green on it anyway!
Yield: 4 Servings | Serving Size: about 1 cup | Calories: 257 | Total Fat: 7 g | Saturated Fat: 1 g | Carbohydrates: 46 g | Fiber: 7 g | Sugar: 9 g | Protein: 4 g | Cholesterol: 0 g | Sodium: 360 mg | SmartPoints (Freestyle): 9
- 2 pounds sweet potatoes, peeled and sliced thinly with a mandoline
- 2 tablespoons olive oil
- 1/2 teaspoon coarse salt
- 1/4 cup fresh rosemary needles
- Preheat oven to 400 degrees F.
- In a large bowl, toss the sliced potatoes with the oil, salt and rosemary needles.
- On a large baking pan lined with an oven-safe rack, place the potatoes on a single layer. Avoid overcrowding.
- Place the baking pan in the central part of the oven and bake for about 30 minutes or until cooked through. Keep your attention to the chips well as they can easily burn.
- When the chips are cooked, leave them to cool down. While cooling down, the chips become crispy.