Eggless 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 garlic, rosemary, thyme, and a touch of turmeric make the seasoning genuinely interesting — far beyond anything you'd pull from a bag at the store. The mandoline technique and wire rack setup are the real secrets here, ensuring even airflow so the chips dry out and crisp rather than steam and go limp. Store-bought chip alternatives can be a minefield of hidden additives and shared-line concerns, but this recipe keeps things clean and straightforward with a short list of whole ingredients you can actually pronounce. Watching the chips closely in those final minutes pays off — pull them at just the right moment and they'll continue crisping on the rack 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. These are equally at home alongside a sandwich, served at a party, or eaten straight off the baking sheet before they even make it to a bowl.
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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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