Legume 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 anything but ordinary. Snack foods are one of the trickiest categories to navigate when avoiding legumes — so many store-bought chips are fried in peanut or soybean oil, or processed on shared lines — but every ingredient here is straightforward and easy to verify. The real secret is slicing the potatoes as uniformly thin as possible, which ensures the chips bake evenly and come out with those irresistible crisp edges rather than a chewy, uneven result. A wire rack set over the baking sheet encourages airflow from all sides, and a quick rest after they come out of the oven lets them firm up to that satisfying snap. Finish with a scatter of fresh parsley and serve them right away — they won't last long.
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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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