Brazil Nut 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, rosemary, thyme, and a touch of turmeric before hitting a hot oven — the result is deeply fragrant and satisfyingly crunchy. The wire rack trick promotes airflow underneath each chip, which means you get those crisp, curled edges without any deep frying. Packaged chips can be a minefield of shared-facility warnings and mystery seasonings, so making your own batch at home puts you fully in control of every single ingredient. The key move here is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this almost effortless and ensures everything bakes evenly. A final scatter of fresh parsley adds a bright, herby finish that makes these look as good as they taste. Serve them straight off the rack while they're at peak crunch.
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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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