Mushroom Free Garlic Herb Sweet Potato Chips
Crispy, golden, and loaded with savory herb flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in melted coconut oil with fresh rosemary, thyme, and minced garlic before hitting a hot oven, and the result is deeply fragrant and satisfying in every bite. A touch of turmeric gives each chip a warm, earthy undertone that makes the whole batch feel a little more special than your average store-bought bag. The key to that satisfying crunch is slicing the potatoes as uniformly thin as possible — a mandoline makes this effortless — so every chip bakes evenly and crisps up beautifully as it cools on the rack. Every single ingredient here is straightforward and plant-based, so there's no guesswork about hidden additives or cross-contact concerns that can come with packaged snack foods. Finish with a scatter of fresh parsley for a pop of color and brightness, then serve immediately while they're at their crispiest.
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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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