No-Fail Rosemary Garlic Sweet Potato Chips

IMG_9476 IMG_9448IMG_9461HOLY GUAC

Its like the majestic potato chip and the sweet potato fry just had a beautiful offspring.

These  sweet potato chips are a harmonious flavour of sweet, salty, and fresh herb. They are a kettle chip minus the deep fryer and transfats. They are a healthy chip. Praise the heavens.

Preparing a crispy chip via oven is not something that I take lightly. After trying and testing several methods of producing sweet potato chips, I believe I have come up with a no fail way to produce the yummiest of all.

The key is keep the oven at a lower temperature, and to cook for longer in order to prevent burning. As well, thinly slicing the potatoes with a Y-Shaped peeler will give you the best texture.

Do not wait to make these gorgeous crunchy bites. They are so flavorful you wont even want to ruin them with a dip. IMG_9490 IMG_9465 IMG_9458IMG_9415

No- Fail Rosemary Garlic Sweet Potato Chips Recipe (2 serving)

  • 1 large sweet potato, peeled thinly with a Y-shaped peeler
  • light sprinkling of olive oil
  • 2 sprigs of fresh rosemary
  • 1/2 teaspoon dried thyme
  • generous amounts of salt and pepper


  1. Preheat your oven to 360 F. Prepare your pan with cooking spray and/or tinfoil.
  2. Combine your peeled potatoes in a bowl with oil, minced rosemary, dried thyme and lots of salt and pepper.
  3. Lay out sweet potato strips being careful not to overlap. You might need 2 pans.
  4. Bake in oven for about 20 minutes or until golden brown and crispy to your liking.  *Flip over sweet potato strips half way through cooking time. Dont be alarmed if the edges are burny or dark brown, they will still taste perfection.
  5. Let cool on baking sheet for 10 minutes. They will crisp up a little more upon cooling.

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