Mustard Free Garlic Herb Sweet Potato Chips
Crispy, golden, and loaded with the kind of herby aroma that makes everyone wander into the kitchen, these oven-baked sweet potato chips are the snack you'll want to make on repeat. Coconut oil gives each thin round a beautifully light crunch, while fresh rosemary, thyme, and minced garlic layer on serious flavor without relying on any condiments or spice blends that might sneak in hidden mustard. That matters more than it sounds — plenty of store-bought chips and seasoning mixes use mustard flour or mustard seed as a background flavor booster, so making your own from scratch is genuinely the safest and most satisfying route. A mandoline is your best friend here, because uniform slices are what stand between you and a batch that's half burnt and half chewy. The turmeric adds a warm, earthy depth and a gorgeous color that makes these look almost too good to eat. A final scatter of fresh parsley brightens everything up just before serving. Let them cool on the rack for a few minutes and watch them go from soft to shatteringly crisp right before your eyes.
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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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