Ginger Free Garlic Herb Sweet Potato Chips
Crispy, golden, and fragrant with garlic and fresh herbs, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully light crunch, while rosemary, thyme, and a touch of turmeric layer in warmth and color without any heat or spice that could be problematic. So many store-bought chip seasonings sneak in unexpected ingredients, but here you control every element from start to finish. The mandoline technique is the real secret — paper-thin, uniform slices mean the oven does its job evenly and you end up with chips that are genuinely crisp rather than chewy or soggy. A wire rack on the baking sheet takes things even further by letting hot air circulate underneath, so you get those irresistible curled edges. A final scatter of fresh parsley adds a pop of color and a clean, bright finish right before serving. These are equally at home next to a sandwich at lunch or set out as a crowd-pleasing party snack.
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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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