Crispy Rosemary Sea Salt Sweet Potato Chip Bowl

Quick Recipe Version (TL;DR)

• Yield: 4 snack-size servings
• Prep Time: 20 minutes (plus 20 minutes optional soaking)
• Cook Time: 25 minutes
• Total Time: 45 minutes (plus optional soaking time)

Quick Ingredients

• 1.5 lb (about 680 g) sweet potatoes (2 medium-large), scrubbed
• 3 tbsp extra-virgin olive oil
• 1.5–2 tsp flaky sea salt or kosher salt, plus more to finish
• 1.5 tbsp finely chopped fresh rosemary (or 1.5 tsp dried)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder (optional)
• 1/4 tsp smoked paprika (optional)

Do This

• 1. Preheat oven to 325°F (165°C). Line 2 large baking sheets with parchment.
• 2. Slice scrubbed sweet potatoes into very thin rounds (about 1/16–1/8 inch) using a mandoline or sharp knife.
• 3. Optional but helpful: Soak slices in cold water 15–20 minutes, then dry very well with clean towels.
• 4. Toss dried slices with olive oil, rosemary, salt, pepper, and optional spices until evenly coated.
• 5. Arrange in a single, non-overlapping layer on prepared sheets.
• 6. Bake 12–15 minutes, flip, then bake another 10–12 minutes until crisped and lightly browned at the edges.
• 7. Cool on the pan to finish crisping, sprinkle with a touch more sea salt and rosemary, and serve in a big bowl.

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Why You’ll Love This Recipe

• Ultra-crispy sweet potato chips with a fragrant hit of rosemary and sea salt.
• Baked, not deep-fried, for a lighter snack that still feels indulgent.
• Simple ingredients and easy techniques that home cooks can master on the first try.
• Perfect for cozy movie nights, game days, or as a rustic side to sandwiches and burgers.

Grocery List

• Produce: Sweet potatoes, fresh rosemary (if not using dried), optional lemon for zest or serving.
• Dairy: None required (optional: plain Greek yogurt if you want to serve with a dip).
• Pantry: Extra-virgin olive oil, flaky sea salt or kosher salt, black pepper, garlic powder (optional), smoked paprika (optional).

Full Ingredients

For the Crispy Sweet Potato Chips

• 1.5 lb (about 680 g) sweet potatoes (2 medium-large), scrubbed but not peeled
• 3 tbsp extra-virgin olive oil
• 1.5–2 tsp flaky sea salt or kosher salt, plus extra to finish
• 1.5 tbsp fresh rosemary, very finely chopped
  
  (or 1.5 tsp dried rosemary, lightly crushed between your fingers)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder (optional, for a gentle savory note)
• 1/4 tsp smoked paprika (optional, for color and subtle smokiness)

Optional Garnishes & Serving Ideas

• Extra finely chopped fresh rosemary
• Extra flaky sea salt (for sprinkling right before serving)
• Finely grated lemon zest (a pinch over the top brightens the flavors)
• Simple dip (optional): plain Greek yogurt mixed with lemon juice, salt, pepper, and a pinch of garlic

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pans

Preheat your oven to 325°F (165°C). A slightly lower temperature helps the natural sugars in sweet potatoes caramelize gently without burning.

Line 2 large baking sheets with parchment paper. This keeps the chips from sticking and makes for easy cleanup. If you have dark-colored pans, you may want to bake on the middle and upper racks to prevent over-browning on the bottom.

Step 2: Slice the sweet potatoes thinly and evenly

Scrub the sweet potatoes well under cool running water and dry them with a towel. There is no need to peel them; the skins add texture, flavor, and extra nutrients.

Using a mandoline slicer (set to about 1/16–1/8 inch / 1.5–3 mm) or a very sharp knife, slice the sweet potatoes into thin, even rounds. Consistent thickness is crucial: thinner, even slices will crisp at the same rate and give you that perfect chip snap. If slicing by hand, take your time and aim for uniform slices, discarding any very thick pieces that will not crisp well.

Step 3: Optional soak for extra-crispy chips

This step is optional but recommended for the crispiest results. Place the sweet potato slices in a large bowl, cover with cold water, and let soak for 15–20 minutes. This helps draw out some of the surface starch, which can make chips less crisp.

After soaking, drain the slices in a colander and spread them out on clean kitchen towels or paper towels. Pat and press them very dry. Removing moisture is key: the drier the slices, the crisper your chips will become in the oven.

Step 4: Season the slices with rosemary, sea salt, and spices

Transfer the dry sweet potato slices to a large mixing bowl. Drizzle with the 3 tbsp olive oil. Add the chopped rosemary, 1.5–2 tsp sea salt, black pepper, and the optional garlic powder and smoked paprika.

Using clean hands, gently toss and massage the slices until every piece is lightly and evenly coated. You want a thin, glossy sheen of oil, not puddles. If some slices look dry, add up to an extra 1 tsp olive oil, but avoid overdoing it: too much oil can make the chips chewy instead of crisp.

Step 5: Arrange on baking sheets in a single layer

Spread the seasoned sweet potato slices in a single, non-overlapping layer on the prepared baking sheets. Overlapping will cause steaming instead of crisping, so if needed, bake in batches rather than crowding the pans.

For the most even baking, try to keep slices of similar thickness grouped together. Place the baking sheets on the middle and upper racks of the oven.

Step 6: Bake, flip, and watch closely for doneness

Bake for 12–15 minutes, then rotate the pans front-to-back and switch their positions (top to middle, middle to top). Carefully flip each slice using tongs or a thin spatula. Some thinner pieces may already be browned at the edges; those can be flipped first.

Continue baking for another 10–12 minutes, checking every few minutes during the last half. The chips are done when the edges are deep golden and slightly curled, and most of the centers look dry and lightly browned. They will crisp further as they cool, so remove them just before they look fully crunchy to avoid burning.

Step 7: Cool, finish seasoning, and serve in a big chip bowl

Slide the parchment with the chips onto cooling racks or leave the chips on the sheets to cool for 5–10 minutes. As they cool, they will firm up and develop a satisfying snap. If any chips still feel soft after cooling, return them to the oven for a few more minutes, watching carefully.

While still slightly warm, taste one chip and adjust the seasoning. Sprinkle over a pinch more sea salt and fresh rosemary if desired. Pile the chips into a rustic serving bowl for that overflowing chip-bowl look. For extra aroma, finish with a tiny sprinkle of finely grated lemon zest right before serving.

Pro Tips

• Thickness matters: Aim for consistent, thin slices (1/16–1/8 inch). Thicker slices will be more like crisps or wedges and may not fully crisp.
• Do not skip drying: If you soak the slices, dry them thoroughly. Extra surface moisture is the enemy of crisp chips.
• Watch the last minutes closely: Sweet potatoes go from perfectly golden to burnt quickly. Trust your eyes more than the timer.
• Use the right salt: Flaky sea salt or kosher salt seasons more evenly than table salt and gives a better crunch and flavor.
• One layer only: Overlapping slices = steamed, soft chips. If necessary, bake in two rounds instead of crowding the pans.

Variations

• Spicy Rosemary Chips: Add 1/4–1/2 tsp crushed red pepper flakes or cayenne pepper along with the rosemary for a gentle to bold heat.
• Air Fryer Version: Toss and season as directed, then air fry in a single layer at 300–320°F (150–160°C) for 10–15 minutes, shaking or flipping halfway, until crisp.
• Sweet-Savory Twist: Reduce the salt slightly and add 1–2 tsp maple syrup to the oil mixture, plus a pinch of cinnamon and black pepper. Bake carefully, as the added sugars brown faster.

Storage & Make-Ahead

Let the chips cool completely before storing. Once cool, transfer them to an airtight container or resealable bag. Store at room temperature for up to 2–3 days. If they soften, re-crisp them on a baking sheet in a 300°F (150°C) oven for 5–8 minutes, then cool again to firm up.

For make-ahead prep, you can slice the sweet potatoes up to 1 day in advance. Store the raw slices submerged in cold water in the refrigerator. When ready to bake, drain, dry very thoroughly, then oil, season, and proceed with the recipe.

Nutrition (per serving)

Approximate values per serving (1/4 of the batch): about 230 calories, 12 g fat, 30 g carbohydrates, 4 g fiber, 7 g sugar (naturally occurring), and 3 g protein. Actual nutrition will vary based on sweet potato size, how much oil adheres to the chips, and how much salt you use.