Oats Free Garlic Herb Sweet Potato Chips
Crispy, golden, and loaded with the kind of savory herb flavor that makes it impossible to stop at just one, these baked sweet potato chips are a seriously satisfying snack. Coconut oil, fresh rosemary, thyme, and a touch of turmeric coat every thin slice before they go into the oven, creating layers of warmth and fragrance that store-bought chips simply can't compete with. The key to getting that satisfying crunch is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless — and giving each chip enough room on the pan so the heat can circulate freely. Flipping them halfway through and letting them rest on a wire rack after baking means they keep crisping up even after they leave the oven. Every single ingredient here is naturally free from grains and oats, so there's no label-reading anxiety or hidden fillers to worry about. Finish with a scatter of fresh parsley for a little color and brightness, then serve them right away while they're at peak crunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!