Lactose Free Garlic Herb Sweet Potato Chips
Crispy, golden, and perfumed with garlic, rosemary, and thyme, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil does all the heavy lifting here, coating every thin slice in richness without a drop of butter or dairy in sight — making them a genuinely satisfying option for anyone avoiding lactose. A touch of turmeric gives the chips a warm, earthy depth that pairs beautifully with the fresh herbs, and the result looks far more impressive than the ingredient list suggests. The real secret is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless — so every chip bakes evenly and crisps up at the same rate. Letting them rest on a wire rack after the oven is the finishing move that takes them from good to genuinely crunchy. Scatter over a little fresh parsley before serving if you want a pop of color and brightness. These are best eaten right away, but honestly, that's never been a problem.
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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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