The chips are simple to make, and don’t take as long in the oven as some other homemade chips – only 15-20 minutes.

The trickiest part is slicing the sweet potatoes very thin.

The thinner that you can cut the sweet potatoes, the crispier they will become.

You can add a variety of flavors to the sweet potato base. I chose rosemary because it is one of my favorite flavors with sweet potato.

The combination of sweet and salty with a hint of rosemary is delicious.

After about 10 minutes in the oven, you flip the chips over, and that is when you want to start keeping an eye on them.

Some of the thinner chips will begin to brown sooner than the rest, and I suggest pulling those out so that they don’t burn. Remove the crispy chips and keep baking the other ones.

Every oven is different, but my chips were baked within 20 minutes.


– 2 large sweet potatoes
– 2 tbsp melted coconut oil
– 2 tsp dried rosemary
– 1 tsp sea salt


1. Preheat oven to 375 degrees F. Peel sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss sweet potatoes with coconut oil, rosemary, and salt.

2. Place sweet potato chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
source: paleogrubs