Gut Friendly Garlic Herb Sweet Potato Chips
Sweet potatoes are already a gut-friendly powerhouse, and turning them into crispy, herb-flecked chips is one of the most satisfying ways to enjoy them. Coconut oil keeps things light and dairy-free, while garlic, rosemary, thyme, and a pinch of turmeric layer on serious flavor without any of the additives or preservatives lurking in store-bought snack bags. The key here is slicing the rounds paper-thin and giving each one its own space on the pan — that single layer and the wire rack trick are what separate genuinely crispy chips from a sad, chewy pile. Turmeric brings a warm golden color and its own well-known anti-inflammatory reputation, making every bite feel like it's actually doing something good for you. Fresh parsley at the end adds a bright, clean finish that makes these feel a little fancy for something so simple. They crisp up even more as they cool, so the hardest part is genuinely just waiting those five minutes before diving in.
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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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