Nitrate & Nitrite 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 satisfying crunch, while rosemary, thyme, and a touch of turmeric layer in warmth and color that make these feel genuinely special. For anyone navigating processed snack foods — where preservatives and curing agents tend to hide in plain sight — making chips from scratch with whole, recognizable ingredients is a total relief. Every component here is clean and straightforward: real sweet potatoes, fresh herbs, sea salt, and nothing else to second-guess. The mandoline technique is the real secret weapon, because uniform slices mean even baking and that irresistible crackle when you bite in. A final scatter of fresh parsley adds a bright, herby finish that makes them look as good as they taste. These are the kind of chips you'll want to make on repeat.
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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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