Citrus 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. Coconut oil gives each thin round a beautifully light crunch, while rosemary, thyme, and a touch of turmeric make the flavor anything but ordinary. So many store-bought chip options sneak in citrus-derived preservatives or natural flavors that can be hard to trace, so making your own is the smartest move. The key here is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless — so every chip bakes evenly and crisps up at the same rate. Baking them on a wire rack set over the pan encourages airflow all around, which is what separates truly crispy chips from a sad, chewy batch. A final scatter of fresh parsley adds a pop of color and a clean herby finish that ties everything together. These are best eaten right off the rack while they're still warm and at peak 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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