Black Pepper Free Garlic Herb Sweet Potato Chips
Crispy homemade chips get a serious upgrade here, with sweet potato rounds coated in garlic, rosemary, thyme, and a warm hint of turmeric before hitting a hot oven. Coconut oil does the heavy lifting in place of any spray or butter, helping each thin slice turn golden and satisfyingly crunchy at the edges. For anyone avoiding black pepper, store-bought chip options can be a minefield — it shows up in seasoning blends, "spicy" varieties, and even plain flavors more often than you'd expect. This recipe keeps the flavor bold and complex without it, leaning on fresh herbs and garlic to deliver that savory punch instead. The mandoline technique is the real secret weapon: uniform slices mean every chip bakes evenly, so you're not pulling out a mix of burnt edges and soggy centers. A final scatter of fresh parsley adds a little brightness right before serving, making these as pretty as they are addictive. They crisp up even more as they cool, so give them a few minutes on the rack before you dive in — if you can wait that long.
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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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