Peanut Free Garlic Herb Sweet Potato Chips
Crispy, golden, and loaded with savory herb flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in melted coconut oil with minced garlic, rosemary, thyme, and a touch of turmeric before hitting a hot oven — the result is deeply fragrant and satisfying in a way that store-bought chips rarely manage. Bagged snacks can be a minefield when it comes to shared equipment and surprise nut-based oils, so making your own from scratch puts you fully in control of every ingredient. The key to getting that addictive crunch is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this easy — and giving each chip enough room on the pan so nothing steams. A quick flip halfway through and a few extra minutes of watchful baking is all it takes to land perfectly crisp edges with just a little caramelized curl. A scatter of fresh parsley at the end adds a bright, herby finish that makes these feel genuinely special. Serve them straight off the rack while they're at peak crispiness, and don't be surprised if the whole batch is gone before it hits the table.
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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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