Cinnamon 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. Coconut oil gives each thin round a beautifully light crunch, while fresh rosemary, thyme, and minced garlic make every bite smell and taste incredible. A touch of turmeric adds a warm, earthy depth and a gorgeous color without leaning on any warming spices that might be off the table for you. So many packaged chips and seasoned snacks sneak in unexpected spices, which makes homemade the smarter move when you need to know exactly what's in the bag. The real secret here is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this easy — so every chip bakes evenly and crisps up rather than turning chewy. Letting them rest on a wire rack after the oven does the final work, giving you that satisfying snap without any fuss. Finish with a scatter of fresh parsley and serve them straight away for maximum 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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