Honey 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 gives each thin round a beautifully light crunch, while garlic, rosemary, and thyme bring an aromatic depth that makes plain potato chips feel like a distant memory. A touch of turmeric adds a warm, earthy undertone and a gorgeous color that makes the whole batch look as good as it tastes. Many store-bought "natural" chips sneak in sweeteners or honey-based glazes, so making your own means you know exactly what's going in — nothing but real, whole ingredients. The key to getting that satisfying crispness is slicing the sweet potatoes as uniformly thin as possible and giving each chip its own space on the pan, so the heat can do its job evenly. Letting them rest on a wire rack after baking is the finishing move — they firm up beautifully as they cool. Finish with a scatter of fresh parsley and serve them straight away for maximum crunch.
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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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