Pistachio 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. The turmeric gives each chip a gorgeous warm hue, while the fresh herbs make the whole kitchen smell incredible as they bake. A mandoline is your best friend here, since uniform slices are what stand between you and perfectly even crunch across every single chip. Flipping halfway through and pulling done chips early ensures nothing burns while the thicker rounds catch up — a small effort that makes a big difference. Once they cool on the rack for a few minutes, they crisp up beautifully, and a scatter of fresh parsley right before serving adds a bright, clean finish. Every ingredient in this recipe is straightforward and naturally free from tree nuts, so you can snack with zero second-guessing.
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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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