Emulsifier 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 does all the heavy lifting here, coating each thin slice in a clean fat that crisps beautifully without any of the additives or emulsifiers you'd find lurking in store-bought chip seasonings. The combination of rosemary, thyme, and a touch of turmeric gives every bite a savory, aromatic depth that feels way more elevated than a bag from the shelf. Slicing the sweet potatoes as uniformly thin as possible — ideally with a mandoline — is the real secret to getting that satisfying crunch rather than a chewy, uneven result. A wire rack on the baking sheet encourages airflow so the edges crisp up instead of steaming, and a final rest off the oven lets them firm up to perfection. Finish with a scatter of fresh parsley if you want a little color and brightness on the plate. These are best eaten right away, which honestly won't be a problem.
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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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