Pescatarian Garlic Herb Sweet Potato Chips
Crispy, golden, and loaded with the kind of herby fragrance that makes everyone wander into the kitchen asking what's cooking, these oven-baked sweet potato chips are a seriously satisfying snack. Coconut oil, fresh rosemary, thyme, and a touch of turmeric give each thin round a warm, earthy flavor that store-bought chips simply can't compete with. The real secret here is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless — so every chip bakes evenly and crisps up at the same rate. Elevating the slices on a wire rack during baking encourages airflow all around, which means you get those satisfying crunchy edges without any deep-frying. A final scatter of fresh parsley adds a bright pop of color right before serving. These are naturally plant-forward and completely free of meat or anything from the sea, making them a crowd-pleasing snack that fits a pescatarian table without any substitutions or workarounds. Serve them fresh out of the oven while they're at peak crunch — they won't last long.
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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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