Rosemary sweet potato chips with coconut oil
Rosemary Sweet Potato Chips are a nutritious and easy-to-make snack, featuring thinly sliced sweet potatoes tossed in coconut oil and rosemary. Baked to perfection, they offer a crispy texture and a unique flavour.
Cook time 20 min
Prep time 20 min
Ingredients:
2 sweet potatos1 tbsp coconut oil
2 tsp rosemary
1 tsp salt
If you're looking for a healthy and delicious snack, these Rosemary Sweet Potato Chips with Coconut Oil are perfect for you. They’re easy to make, packed with nutrients, and have a unique flavor combination that’s hard to resist. Sweet potatoes are an excellent source of fiber, vitamins, and minerals, and when paired with the earthy taste of rosemary and the richness of coconut oil, they become an irresistible treat. This recipe is simple and quick, making it a great option for a nutritious snack or a crowd-pleasing appetizer.
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Wash and peel the sweet potatoes to remove the skin.
- Using a sharp knife or a mandoline slicer, cut the sweet potatoes into thin, even slices. Aim for about 1/8-inch thickness for optimal crispiness.
- If your coconut oil is solid, melt it in a small saucepan over low heat or microwave for a few seconds until it's liquid.
- Place the sweet potato slices in a mixing bowl.
- Drizzle the melted coconut oil over the slices.
- Add the rosemary and salt.
- Toss well to ensure all slices are evenly coated.
- Spread the sweet potato slices in a single layer on the prepared baking sheet. Make sure they are not overlapping to allow even baking.
- Place the baking sheet in the preheated oven.
- Bake for about 20-25 minutes, flipping the chips halfway through cooking. Keep an eye on them to prevent burning. Chips should be golden and crisp.
- Once baked, remove the chips from the oven and let them cool on the baking sheet for a few minutes. This will help them crisp up further.
- Serve immediately for the best texture, or store in an airtight container for later snacking.
- Enjoy your homemade rosemary sweet potato chips as a healthy snack or side dish.
With just a few simple ingredients and straightforward steps, you can whip up a batch of these Rosemary Sweet Potato Chips with Coconut Oil in no time. They are not only tasty but also nutritious, making them a fantastic option for any snack time. Enjoy the aromatic and flavorful chips on their own or pair them with your favorite dip. Happy cooking!
Rosemary sweet potato chips with coconut oil FAQ:
Bake the sweet potato chips for about 20-25 minutes at 400°F (200°C). Flip them halfway through for even cooking. Keep an eye on them to prevent burning.
The chips are done when they are golden brown and crispy. Let them cool slightly after baking, as they will continue to crisp up.
Yes, you can substitute coconut oil with olive oil or vegetable oil. However, keep in mind that the flavor may differ slightly.
Store leftover chips in an airtight container at room temperature. They are best enjoyed fresh, but can be stored for up to 3 days.
Use orange-fleshed sweet potatoes for the best flavor and sweetness. Varieties like Beauregard or Jewel work well.
Tips:
- Choose firm and evenly-shaped sweet potatoes to ensure uniform slices.
- Use a mandoline for thin and even slices, which helps in achieving crispy chips.
- Pat the sweet potato slices dry with a paper towel to remove excess moisture before baking.
- Spread the sweet potato slices in a single layer on the baking sheet to ensure even baking.
- Keep an eye on the chips towards the end of baking time to prevent burning.
- Feel free to adjust the amount of rosemary and salt according to your preference.
- Let the chips cool completely on a wire rack for maximum crispiness.
Nutrition per serving
4 ServingsCalories 90kcal
Protein 1.02g
Carbohydrates 13g
Fiber 1.95g
Sugar 2.72g
Fat 3.40g
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