High Fructose Corn Syrup Free Garlic Herb Sweet Potato Chips
Crispy, golden, and fragrant with garlic and fresh herbs, these oven-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 make the flavor genuinely interesting — nothing like the flat, one-note chips you'd grab off a store shelf. Speaking of store shelves, packaged chips and flavored snacks are notorious hiding spots for high fructose corn syrup, sneaked in through seasonings and coatings, so making your own is the cleanest way around that problem. Every ingredient here is whole and straightforward — real sweet potatoes, real herbs, real salt — so you know exactly what you're eating. The mandoline technique and wire rack setup are the real secrets to getting that satisfying crispness without a deep fryer or any processed shortcuts. A final scatter of fresh parsley adds a little color and brightness right before serving. These are the chips you make once and then can't stop thinking about.
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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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