Nightshade 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. For anyone avoiding nightshades, finding a satisfying chip alternative can feel like a dead end — most store-bought options are potato-based or processed on shared lines with problematic ingredients. Sweet potatoes step in beautifully here, delivering that satisfying crunch without any of the usual concerns. Coconut oil helps each thin round crisp up in the oven, while rosemary, thyme, and a touch of turmeric give every bite a savory, aromatic depth that feels anything but like a compromise. The key is slicing the rounds as uniformly thin as possible — a mandoline makes this effortless — so the chips bake evenly and come out of the oven with those irresistible lightly browned edges. A final rest on the wire rack lets them firm up to that perfect snap before you scatter on the fresh parsley and dig in. These are genuinely good enough to serve at a party, not just as a safe fallback.
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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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