Paleo 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 does the heavy lifting here, coating every paper-thin slice and helping the edges turn beautifully golden without a drop of industrial seed oil or any grain-based coating. The combination of rosemary, thyme, and a touch of turmeric gives each chip a savory, almost earthy depth that makes store-bought options taste completely flat by comparison. The key is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless — so every chip bakes evenly and crisps up rather than turning chewy. Letting them rest on a wire rack after baking is the small step that takes them from good to genuinely crunchy. A scatter of fresh parsley at the end adds a bright, clean finish that makes these feel a little fancy for something so simple. Whether you're meal-prepping snacks for the week or just need something to put out at a gathering, this is the recipe you'll keep coming back to.
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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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