Fish 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 gives each slice a beautifully light crunch, while minced garlic, rosemary, and thyme make the whole kitchen smell incredible as they bake. A touch of turmeric adds a warm, earthy depth and a gorgeous color that makes these look almost too good to eat. Store-bought chips can be a minefield of hidden seafood-derived additives and shared processing lines, so making your own from scratch puts you fully in control of every ingredient. The key to getting that satisfying crispiness is slicing the sweet potatoes as thin and uniform as possible — a mandoline makes this effortless — and giving each chip enough room on the pan to breathe. Letting them rest on a wire rack after baking is the finishing move that takes them from good to genuinely addictive. Finish with a scatter of fresh parsley and serve immediately for maximum 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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