Gelatin 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, fresh rosemary, thyme, and a touch of turmeric coat every thin slice before they go into the oven, giving you layers of warmth and fragrance in every bite. Many packaged chips and even some homemade recipes sneak in additives or coatings that aren't always obvious on the label, so making your own from scratch means you know exactly what's in the bowl. The real secret here is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless — so every chip bakes evenly and crisps up beautifully rather than turning chewy in the middle. Letting them rest on a wire rack after baking is a small step that makes a big difference, as the chips continue to firm up as they cool. Finish with a scatter of fresh parsley for a little color and brightness, and serve them right away while they're at their crunchiest best.
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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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