BHA & BHT Free Garlic Herb Sweet Potato Chips
Crispy, golden, and fragrant with garlic and fresh herbs, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully light crunch, while rosemary, thyme, and a touch of turmeric layer in warmth and color that store-bought chips simply can't match. Speaking of store-bought — packaged chips are one of the sneakiest sources of BHA and BHT, with those preservatives hiding in ingredient lists under vague "natural flavors" or added directly to the oil. Making your own means every single ingredient is visible, whole, and exactly what you'd choose yourself. The technique here matters: slicing the sweet potatoes paper-thin and baking them on a wire rack promotes airflow so you get that satisfying snap rather than a soggy, chewy result. A final scatter of fresh parsley adds a pop of brightness right before serving. These are genuinely hard to stop eating.
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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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