Dairy 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 stands in beautifully for butter, coating every thin slice and helping the edges turn perfectly golden without any dairy in sight. Garlic, rosemary, thyme, and a touch of turmeric give each chip a fragrant, almost restaurant-worthy depth that store-bought bags simply can't compete with. The key is slicing the rounds as uniformly thin as possible — a mandoline makes this effortless — so every chip bakes evenly and crisps up rather than turning chewy. Letting them rest on a wire rack after baking is the move that takes them from good to genuinely crunchy, since they firm up as they cool. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole tray look as good as it tastes. Whether you're snacking solo or setting them out for a crowd, these chips prove that dairy-free doesn't mean flavor-free.
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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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