Coconut & Sage Sweet Potato Chips

by Chrissy

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Well, these didn’t last long.

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They are such a great thing to snack on, while dinner is cooking or perhaps during the day when you are contemplating digging into the pantry to get into things you know you shouldn’t be, including but not limited to: Teddy grams, Parmesan pita chips, a whole bag of Pirate’s Booty, Oreos, Chex Mix, thin mints…etc).

{brb – running to the pantry to snack on those aforementioned items}

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These crispy treasures are delish as is, but you could totally dip them in ketchup or honey mustard…or ranch dip. Mmmm that’s a guilty pleasure for sure.

When slicing the potatoes, try your best to slice to the same thickness so the cooking time is the same for all chips. Using a mandolin is a great way to ensure equal thickness, but you don’t need one.

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Here’s what you gotta do to get these tasty morsels, baking. Snag some fresh sage and coconut oil.

This is about to get real. Real tasty.

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Toss the sage and coconut oil in with the sweet potato round and a pinch of salt; message the flavors together.

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Lay out in an even layer on foil-lined baking sheets and bake until crisp.

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If you sliced the potatoes by hand, chances are some will be a teensy bit thinner than the rest of the batch and will cook much quicker. If some chips look like they are getting a little too dark and crispy, feel free to pull them off and eat them before they go much further and turn to a charred pile of ash.

No chip left behind. I take that motto seriously.

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Here are a few other alternative baked veggie chips:

Rosemary Turnip & Candy-striped Beet Chips

Rosemary Parmesan Kale Chips

Taco-licious Roasted Chickpeas

They are all packed with nutrients, totally tasty, and just way better than a bag of the usual junk food. Try them!


Coconut & Sage Sweet Potato Chips

Print Recipe!

Serves 2-3


2 small sweet potatoes, thinly sliced into even 1/8-inch rounds
2 Tbsp coconut oil, melted
2 1/2 Tbsp fresh sage, chopped


Preheat oven to 425.

In a large bowl toss sliced sweet potatoes in melted coconut oil, chopped fresh sage and about a 1/4 tsp salt.

Transfer to two foil-lined baking sheets, and spread the potato rounds evenly between both sheets, in one layer. Sprinkle with pepper and another big pinch of salt over the potatoes. Bake for 25-30 minutes, turning over halfway through. Chips should be crispy. They are best enjoyed while warm, or if storing them, allow to fully cool, before placing in an airtight container.

From the Little Yellow Kitchen,


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4 Responses to “Coconut & Sage Sweet Potato Chips”

  1. I could munch on these all day! Perfect snack!

  2. I’ve been looking for a Paleo version of chips. I think I’ve found it!

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