Macadamia 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 before it ever makes it to a bowl. Coconut oil gives each thin round a beautifully light crunch while a touch of turmeric adds warmth and a gorgeous color that makes the whole batch look almost too good to eat. The mandoline technique and wire rack setup are the real secrets here — uniform slices and good airflow mean you get genuinely crispy chips rather than the sad, chewy rounds that haunt so many homemade attempts. Packaged snacks often come with frustrating label warnings about shared production lines with various tree nuts, so making your own batch at home puts you completely in control of every single ingredient. Fresh herbs and a finishing scatter of parsley keep things bright and aromatic without any complicated prep. These are fantastic on their own, alongside a dip, or crumbled over a salad for a little extra texture and flair.
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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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