• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Plaid & Paleo

Eat well. Live clean.

  • About me
    • Advertise
  • My Ebook
    • Paleo for One Resources
  • Recipe Index
    • whole30
    • breakfast
    • snack
    • dessert
    • chicken
    • beef
    • pork
    • seafood
    • vegetables
    • crockpot
  • Email Signup
  • Safer Skincare
  • Shop
You are here: Home / appetizer / Rosemary and Sea Salt Sweet Potato Chips

Rosemary and Sea Salt Sweet Potato Chips

July 26, 2013 by vanessa

New here? Sign up for my newsletter and receive my free ebook "25 Quick and Easy Paleo Meals!. Thanks for visiting!

Right now there is a HUGE Paleo ebook deal going on! So many of my favorites are part of this awesome bundle, including: Easy Paleo Slow Cooker Meals by Arsy Vartanian, The Safe Starch Cookbook by Russ Crandall, and The Grain-Free Snacker by Carol Lovett. A bunch of my favorite paleo products are also offering discounts when you purchase the bundle! It is win win, and all for less than $40. Be sure to check out the bundle here! The sale ends Thursday May 14!!

Rosemary and Sea Salt Sweet Potato Chips | Plaid and PaleoI love sweet potato chips! Ok I’ve said it, but I will probably say it again. I love sweet potato chips! Ok you get the point. Sweet potato chips make a great base to add a variety of flavors. I usually simply toss my chips in a little coconut oil and pink Himalayan salt, but this time I wanted to try something new. I love the flavor of rosemary and thought it would be great on the chips. I loved how these chips turned out! These rosemary and sea salt sweet potato chips are the perfect savory snack for sports watch parties.

I set these bad boys out at a recent football watch party and they were a big hit!

Rosemary and Sea Salt Sweet Potato Chips | Plaid and Paleo

Print
Paleo Rosemary and Sea Salt Sweet Potato Chips

Ingredients

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

Directions

  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.
3.1
https://plaidandpaleo.com/2013/07/paleo-rosemary-and-sea-salt-sweet.html

Enjoy!
x vanessa

Sign up for my mailing list
Receive my ecookbook "25 Quick and Easy Paleo Meal" for free!
I promise to never spam you!

Related posts:

Sweet Potato Casserole | Plaid and PaleoPaleo Sweet Potato Casserole Gameday Guacamole with Sweet Potato Chips | Plaid and PaleoGameday Guacamole with Sweet Potato Chips Sweet Lime Plantain Chips | Plaid and PaleoSweet Lime Plantain Chips Vegan Spicy Sweet Potato Soup | Plaid and PaleoPaleo Spicy Sweet Potato Soup

Filed Under: appetizer, chips, paleo, paleo101, snack, sweet potato, whole30

Previous Post: « Paleo Grilled Broccolini Two Ways
Next Post: Favorite Flank Steak: Paleo-Style »

Reader Interactions

Comments

  1. Trista says

    December 30, 2013 at 2:01 am

    I know you posted this several months ago, but I just found it. I tried making these tonight, and I need your advice. I don’t know what happened, but the outsides were crisping, but the center of the chip was staying soft. So I kept them in there a little longer. Soon, there were all brown. With soft centers. These look great, but any ideas on how to fix that?

    • Vanessa says

      December 31, 2013 at 2:39 am

      An important thing I kind of left out was finding a long and skinny sweet potato. I am adding it now! If the sweet potato is too wide, it won’t cook evenly. During the last couple minutes I keep an eye on my chips, pulling them out and removing any that are starting to get brown and returning the others until they crisp. I’m so sorry yours didn’t turn out but I recommend trying again because I love this recipe so much!

  2. Lindsay says

    March 4, 2014 at 9:54 pm

    How do you recommend storing them? I made kale chips once and they went bad overnight due to improper storgage.

    • Vanessa says

      March 4, 2014 at 10:23 pm

      I store mine in an airtight container on the counter! I’ve kept them up to a week without any problems.

  3. Rachel says

    March 29, 2014 at 5:10 pm

    Just made these SO YUMMY! I need to go a little lighter on the salt, but thats a personal preference. I didnt have a mandolin so I just sliced them super thin and used a little olive oil. Thanks!

    • vanessa says

      March 31, 2014 at 1:12 am

      I’m glad you liked them! I used to slice by hand all the time before finally buying a mandolin!

  4. Susan says

    April 21, 2014 at 6:38 pm

    If I use my Magimix food processor with the long skinny sweet potatoes, I think I can push them thru the feed tube with slicer attachment. Would you recommend the 2mm or 4mm thickness for these? (I think 1/8″ falls right between or maybe a little over 3mm.)
    Thanks!

  5. Susan says

    April 21, 2014 at 6:40 pm

    Sorry, that wasn’t totally clear. To clarify, I don’t have a 3mm attachment. Thus the question re: whether 2mm or 4mm would work better for these.

    • vanessa says

      April 21, 2014 at 7:41 pm

      Hey there! I would go with the 4mm. I think 2mm would burn too quickly. 4mm might take a bit longer to cook, but I would just cook them longer at the higher temp if they aren’t crispy!

  6. Nada says

    November 25, 2014 at 7:21 am

    This looks really good and an’t wait to try it! do you have any special way to store them? or do I have to eat them all once they’r out of the over?! Thanks 🙂

    • vanessa says

      November 30, 2014 at 5:53 pm

      I keep mine in an air tight container on the counter for a week… if they last that long! Sometime I will recrisp them in the oven at 350 degrees after a few days.

  7. Chante says

    August 25, 2015 at 9:57 pm

    I saw in one of your replies that you were going to add ‘using long and skinny sweet potatoes’ to the recipe and wondered if you changed your mind? (as it still says “2 large sweet potatoes)
    Also … I wondered how many sweet potatoes I would need to purchase to make enough for about 50 people? (I would say perhaps each person might want a small bag of chips) serving size?

    • vanessa says

      September 1, 2015 at 10:54 am

      Hi Chante,

      I just forgot to add the “long and skinny” part in. Long and skinny definitely work better for this recipe. I think a rough estimate would be 1/2 of a sweet potato per person. Therefore you would need about 25 sweet potatoes to feed 50 people!

Trackbacks

  1. Paleo Mexican Chilaquiles | Plaid & Paleo says:
    March 23, 2014 at 12:35 am

    […] chicken broth 1 (4 oz) can diced green chiles 2 tbls adobo sauce 2 cups sweet potato chips (I used this recipe minus the rosemary)  3 eggs Extras 2 radishes, thinly sliced a couple parsley sprigs  […]

  2. 35 Summer Autoimmune Paleo Recipes | Plaid & Paleo says:
    May 22, 2014 at 9:41 am

    […] Carrot Fries from Hold the Grain Tropical Fruit Gazpacho from Primal Palate Rosemary and Sea Salt Sweet Potato Chips by Plaid & Paleo Yam Fries with Avocado Dip by Nutrition is Medicine Lemon Parsley Cauliflower “Rice” from The […]

  3. Paleo 4th of July Menu | Plaid & Paleo says:
    July 9, 2014 at 10:37 am

    […] Galore Potato Salad Fried Okra Bacon Blue Cheese Spin Dip Rosemary and Sea Salt Sweet Potato Chips Strawberry Cobb […]

  4. 53 Healthy Paleo Snacks to Keep You Satisfied Between Meals says:
    October 12, 2014 at 2:48 pm

    […] 25. Paleo Rosemary and Sea Salt Sweet Potato Chips These sweet potato chips do a great job of filling in for regular potato chips. They have the same texture you’re looking for, both as you pick them up and once you put them in your mouth. The sea salt ensures that they’re salty enough to satisfy, and the rosemary gives them a distinct flavor that really plays well with the sweet potato. And of course sweet potatoes bring a lot more to the table in regards to nutrients and fiber, so you’re actually helping yourself along with these rather than with potato chips that will only set you back. […]

  5. HealthyIsland.com 53 Healthy Paleo Snacks - HealthyIsland.com says:
    October 16, 2014 at 2:02 pm

    […] 25. Paleo Rosemary and Sea Salt Sweet Potato Chips These sweet potato chips do a great job of filling in for regular potato chips. They have the same texture you’re looking for, both as you pick them up and once you put them in your mouth. The sea salt ensures that they’re salty enough to satisfy, and the rosemary gives them a distinct flavor that really plays well with the sweet potato. And of course sweet potatoes bring a lot more to the table in regards to nutrients and fiber, so you’re actually helping yourself along with these rather than with potato chips that will only set you back. […]

  6. 20 Paleo Tailgating Recipes - Paleo Recipes, Gluten-free Recipes and Grain-free Recipes says:
    December 27, 2014 at 11:18 pm

    […] Paleo Rosemary and Sea Salt Sweet Potato Chips […]

  7. 31 Paleo Super Bowl Recipes | Cook Eat Paleo says:
    January 15, 2015 at 5:31 pm

    […] Paleo Rosemary and Sea Salt Sweet Potato Chips – Plaid & Paleo […]

  8. Listen to your Heart | midwestfitnesschick says:
    February 2, 2015 at 1:47 pm

    […] It is from plaidandpaleo.com. […]

  9. Top 25 Quick-And-Easy Paleo Snacks | Paleo Chops says:
    September 30, 2015 at 7:50 am

    […] http://www.primalpalate.com/paleo-blog/the-quest-for-perfect-sweet-potato-chips/ http://paleoporn.net/baked-paleo-sweet-potato-chips/ http://www.plaidandpaleo.com/2013/07/paleo-rosemary-and-sea-salt-sweet.html […]

  10. Types of Sweet Potatoes (With Images) and Why You Should Eat Each says:
    October 8, 2015 at 1:39 am

    […] Rosemary and Sea Salt Sweet Potato Chips […]

  11. 74 Paleo Sweet Potato Recipes [AIP, Dairy-Free, Primal] says:
    June 17, 2016 at 9:51 am

    […] Paleo Rosemary and Sea Salt Sweet Potato Chips [AIP] […]

  12. AFLETE says:
    June 20, 2016 at 5:49 am

    […] 4. Rosemary and Sea Salt Sweet Potato Chips […]

  13. 15 Paleo Sweet Potato Dishes | Only Taste Matters says:
    January 31, 2017 at 10:39 am

    […] Rosemary and Sea Salt Sweet Potato Chips from Plaid & Paleo […]

Primary Sidebar

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Healthy eating enthusiast and adventure traveler. Love the beach, writing, wine, decor, KU Jayhawks, old movies and a good book.

more about vanessa

My Books

Follow on Bloglovin

Footer

Archives

  • Facebook
  • Instagram
  • Pinterest
  • Twitter




  • Recipes
  • My Ebook
  • Advertise
  • Privacy

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

Sign up for my mailing list
Receive my ecookbook "25 Quick and Easy Paleo Meal" for free!
I promise to never spam you!