Celery Free Garlic Herb Sweet Potato Chips
Crispy, golden, and loaded with savory herb flavor, these 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. Store-bought chips can be a minefield of hidden vegetable blends and shared-line risks, so making your own means you know exactly what's in every bite. The mandoline technique is the real secret here: uniform slices mean even baking, so you get consistent crunch rather than a mix of burnt edges and soggy centers. A wire rack on the baking sheet encourages airflow all around, pushing these chips firmly into crispy territory. A final scatter of fresh parsley adds a bright, herby finish that makes them feel just a little fancy. These are equally at home as a party snack, a lunchbox addition, or something you eat straight off the cooling rack before they even make it to a bowl.
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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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