Paleo Rosemary and Sea salt Sweet Potato Chips


  • 2 large sweet potatoes, peeled
  • 1 Tbls coconut oil, melted
  • 1 tsp sea salt
  • 2 tsp dried rosemary


  1. Heat oven to 375 degrees.
  2. Slice sweet potatoes using a mandolin set to 1/8th inch.
  3. Grind sea salt and rosemary with a mortar and pestle.
  4. Toss sweet potatoes in a bowl with coconut oil and salt-seasoning mixture.
  5. Place on a non-stick baking sheet (or a regular pan greased with coconut oil) and place into the oven. After 10 minutes, take the pan out and flip the chips.
  6. Place chips back in for another 10 minutes.
  7. Pull the pan out and place any chips that are starting to brown on a cooling rack.
  8. Place the chips back in for 3-5 minutes. Every oven is different so keep a close eye on the chips so they don’t burn.
  9. Place remaining chips on the cooling rack.



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