Rosemary Sweet Potato Chips

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Unlike white potatoes, sweet potatoes do not have to be cooked before they’re eaten. We’ve seasoned these wholesome chips with rosemary, but you can substitute other dried spices, such as garlic powder, onion powder, nutritional yeast, paprika, or cayenne pepper.

  • 1-cup servingServings


  • 1 large sweet potato
  • 2 Tbs. olive oil
  • 1 Tbs. lemon juice
  • 1 tsp. dried rosemary, crushed
  • 1/2 tsp. sea salt


1. Cut sweet potato into paper-thin slices with mandoline or sharp knife. Place slices in bowl, and gently rub

in oil and lemon juice until well coated. Add rosemary and salt, and toss to combine.

2. Lay slices on dehydrator trays without overlapping. Dehydrate 6 to 10 hours, or until crispy, shifting trays as necessary to dry chips evenly. Turn off dehydrator, and cool chips completely. Store in airtight container for several weeks.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 68
  • Carbohydrate Content: 7 g
  • Fat Content: 5 g
  • Fiber Content: 1 g
  • Sodium Content: 142 mg
  • Sugar Content: 2 g