Almond Free Garlic Herb Sweet Potato Chips
Crispy, golden, and loaded with savory herb flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced sweet potatoes get tossed in melted coconut oil with minced garlic, fresh rosemary, thyme, and a touch of turmeric before hitting a hot oven — the result is deeply fragrant and satisfying in a way that store-bought chips rarely manage. The mandoline technique and wire rack setup are the real secrets here, encouraging airflow so the edges get that irresistible crunch without any frying. Many packaged chip options carry cross-contact warnings or use oils processed alongside tree nuts, so making your own batch from scratch is a genuinely stress-free alternative. Every ingredient in this recipe is straightforward and easy to verify, which means you can snack with confidence. A final scatter of fresh parsley adds a pop of color and brightness right before serving. These are equally at home as a party appetizer, a lunchbox addition, or just an afternoon treat you'll be proud you made yourself.
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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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