Low Histamine Garlic Herb Sweet Potato Chips
Crispy, golden, and fragrant with garlic and fresh herbs, these oven-baked sweet potato chips hit that satisfying crunch without any of the problematic ingredients that make store-bought snacks such a minefield. Sweet potatoes, coconut oil, rosemary, thyme, and a pinch of turmeric are all naturally low in histamine, so you can snack freely without second-guessing the label. The technique here is what makes them genuinely chip-like — slicing paper-thin on a mandoline and baking on a wire rack lets hot air circulate all the way around each round, driving out moisture and creating those irresistible crispy edges. Flipping halfway through and pulling done chips early means nothing burns while the thicker slices catch up, so every single chip lands in that perfect sweet spot between tender and shatteringly crisp. A scatter of fresh parsley at the end adds a bright, clean finish that feels a little fancy for something this easy. These are best eaten right off the rack while they're still warm and at peak crunch — though they rarely last long enough to go stale anyway.
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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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