Capsaicin 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. For anyone avoiding capsaicin, store-bought chips can be a minefield — even "plain" varieties often sneak in paprika, chili powder, or cayenne somewhere in the seasoning blend. This recipe keeps things completely heat-free while still delivering serious flavor through rosemary, thyme, and a touch of turmeric for that gorgeous color. Coconut oil helps each thin slice crisp up beautifully in the oven, and the mandoline technique ensures even browning from edge to edge. The garlic gets mellow and savory as it bakes, clinging to every chip without any of the burn that usually comes with bold snack seasonings. A final scatter of fresh parsley adds a bright, clean finish that makes these feel just a little fancy. Serve them straight off the rack while they're still warm — they won't last 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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