Rosemary Sweet Potato Chips



Chips the way they are supposed to be made without all the bad oils and other ingredients used in traditional potato chips. You can easily swap rosemary for other flavors like dill or garlic.


  • 1 tbsp olive oil
  • ¼ tsp garlic powder 
  • ¼ tsp onion powder 
  • 1 medium sweet potato, very thinly sliced (use mandoline)
  • 1 tsp fresh rosemary, minced 
  • Coarse sea salt, to taste


For baking in oven

  1. Preheat oven to 400°F and position the rack in the center.
  2. Whisk together olive oil and garlic in a small bowl.
  3.  Brush two baking sheets with half of the oil mixture.
  4. Place potato slices on sheets in a single layer and brush tops with the remaining oil.
  5. Sprinkle with rosemary and salt, or add everything to a plastic bag and shake to coat.
  6. Bake for about 10 minutes or until edges begin to curl and brown. Keep an eye on them as baking time varies based on chip thickness.
  7.  Allow chips to cool completely on baking sheets.


  1. Follow all the same steps for preparing sweet potatoes 
  2. Lay the potato slices on dehydrator sheets without overlapping.
  3. Dehydrate at 125°-135°F for 8-12 hours until crisp.
  4. Once cooled store in airtight container 


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