Low Sugar Garlic Herb Sweet Potato Chips
Sweet potatoes have a natural sweetness all their own, and these oven-baked chips let that shine without a single gram of added sugar in sight. Coconut oil, fresh rosemary, thyme, and a touch of turmeric do all the heavy lifting here, turning humble root vegetable slices into something genuinely crave-worthy. The garlic gets tossed right in with the oil so it coats every chip evenly, meaning you get that savory, aromatic punch in every single bite. Slicing thin and baking on a wire rack are the two moves that make the difference between limp rounds and chips with real snap. Store-bought snack options can be a minefield of hidden sweeteners and syrups, so making your own batch gives you total control over what goes in. A scatter of fresh parsley at the end adds a little color and brightness that makes the whole tray look as good as it tastes. These are the kind of snack you set out for guests and watch disappear before you even sit down.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 lb total), scrubbed
- 2 tbsp coconut oil, melted
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- ¾ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set a wire rack on top of each, if available — this promotes airflow and crisper edges.
- 2
Using a mandoline set to 1/16-inch (about 1.5 mm) or a very sharp knife, slice the sweet potatoes into rounds as uniformly thin as possible. Uniform thickness is the single most important factor for even baking — thicker slices will stay chewy while thinner ones crisp.
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