Beef 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 rounds 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 satisfyingly crunchy. The coconut oil is the secret weapon here, helping the edges brown and crisp in a way that feels almost indulgent for something so wholesome. Because every ingredient is plant-based and straightforward, there's no need to scan labels for hidden animal-derived additives or worry about what's lurking in a store-bought bag. The wire rack trick and careful single-layer arrangement make all the difference between chips that truly snap and ones that turn out limp and disappointing. A final scatter of fresh parsley adds a pop of color and brightness right before serving. These are equally at home next to a sandwich, piled into a bowl for movie night, or eaten straight off the baking sheet before they even make it to the table.
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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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