AIP Friendly Garlic Herb Sweet Potato Chips
Crunchy, golden, and fragrant with garlic and fresh herbs, these baked sweet potato chips are the kind of snack that disappears fast — and makes four servings feel like not quite enough. Coconut oil gives each thin round a beautifully crisp edge without relying on any seed oils or inflammatory fats, and the combination of rosemary, thyme, and turmeric keeps every bite interesting. Following an autoimmune protocol often means giving up the satisfying crunch of packaged chips, but this recipe fills that gap completely using only whole, compliant ingredients. The mandoline technique is the real secret here — uniform slices mean even baking, so you get consistent crispness rather than a mix of burnt edges and soggy centers. A wire rack set over the baking sheet encourages airflow from all sides, which takes these from good to genuinely addictive. Finish them with a scatter of fresh parsley and serve straight away while they're at peak crunch.
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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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