Low Iodine Garlic Herb Sweet Potato Chips
Crispy, golden, and loaded with herbaceous flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each slice a beautifully light crunch, while minced garlic, rosemary, and thyme make the whole kitchen smell incredible as they bake. A touch of turmeric adds a warm, earthy depth and a gorgeous color that makes these look almost too good to eat. For anyone navigating a low-iodine approach, store-bought chips and seasoned snacks can be a minefield of iodized salt and mystery additives. This recipe keeps things clean and intentional — fine sea salt stands in for iodized table salt, and every ingredient is straightforward and easy to verify. There's no dairy, no seafood-derived seasonings, and no processed fillers hiding in the mix. The technique here is what sets these apart from sad, soggy homemade chips. Slicing thin and uniform, coating evenly, and giving each round its own space on the pan are the three moves that guarantee real crispness. A short rest on the wire rack after baking lets them firm up even further, so you get that satisfying snap in every bite. Finish with a scatter of fresh parsley and serve them right away while they're at their absolute best.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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