Chicken 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, fresh rosemary, thyme, and a touch of turmeric before hitting a hot oven — the result is deeply fragrant and satisfying in a way that store-bought chips rarely manage. The mandoline technique is the real secret here, because uniform slices mean every chip bakes evenly and crisps up at the same rate. Flipping halfway through and pulling done chips early keeps things from burning, so you get that perfect dry-to-the-touch crunch without any sad, chewy stragglers. A five-minute rest on the wire rack lets them firm up even more before you dig in. A scatter of fresh parsley at the end adds a little brightness that makes the whole tray look as good as it tastes. Whether you're serving these alongside a dip or just snacking straight off the pan, they're 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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