Anti Inflammatory 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. Sweet potatoes bring natural sweetness and a hefty dose of beta-carotene, while turmeric — one of the most celebrated anti-inflammatory spices around — adds a warm, earthy depth to every bite. Coconut oil keeps things dairy-free and helps the edges get that satisfying crunch without deep frying. Fresh rosemary, thyme, and garlic round out the flavor in a way that makes store-bought chips feel like a serious downgrade. The key to getting them truly crispy is slicing thin and giving each round its own space on the pan — the recipe walks you through exactly how to do that. A final scatter of fresh parsley adds a bright, clean finish that makes these feel just a little fancy. Whether you're snacking straight off the rack or serving them alongside something heartier, this is feel-good food that actually delivers on flavor.
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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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