Citric Acid 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. Store-bought chips are a minefield when you're avoiding citric acid, since it hides in seasoning blends and preservatives on nearly every snack aisle shelf. Making your own means you control every single ingredient — and this lineup is refreshingly clean, leaning on coconut oil, rosemary, thyme, and a touch of turmeric for color and warmth. The trick to getting that satisfying crunch is slicing the potatoes paper-thin and giving each chip enough room on the pan to dry out and crisp rather than steam. Flipping halfway through and pulling done chips early ensures nothing burns while the thicker rounds catch up. A scatter of fresh parsley at the end adds a bright, herby finish that makes these feel just a little fancy. Serve them straight from 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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