MSG 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. Store-bought chips are a minefield of flavor enhancers and additives, so making your own means you know exactly what's going into every bite — and none of what isn't. The key here is slicing the sweet potatoes as uniformly thin as possible, which ensures even baking and that satisfying crispness you're after. A wire rack on the baking sheet and a careful eye in the final minutes of baking take these from good to genuinely great. Let them cool for a few minutes after they come out of the oven and they'll firm up even more. A scatter of fresh parsley right before serving adds a little brightness that ties the whole thing together.
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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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