Hazelnut 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. Thin-sliced rounds get tossed in melted coconut oil with minced garlic, rosemary, thyme, and a touch of turmeric before hitting a hot oven — the result is deeply fragrant and satisfying in a way that store-bought chips rarely manage. Packaged snacks can be a minefield when you're avoiding tree nuts, since shared production lines and vague labeling make even simple chips feel risky. Making them at home with this short, straightforward ingredient list means you know exactly what's in every bite. The mandoline technique and wire rack setup are the real secrets here — uniform slices and good airflow are what take these from chewy to genuinely crisp. A final scatter of fresh parsley adds a bright pop of color right before serving. These are equally at home next to a sandwich, piled into a bowl for movie night, or just eaten straight off the pan while they're still warm.
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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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