Pork 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. Coconut oil gives each slice a beautifully light crunch, while garlic, rosemary, and thyme make the whole kitchen smell incredible as they bake. A pinch of turmeric adds a warm, earthy undertone and a gorgeous color that makes these look almost too good to eat. The key is slicing the sweet potatoes as thin and uniform as possible — a mandoline makes this effortless — so every chip bakes evenly and crisps up at the same rate. Store-bought chips can be a minefield of mystery seasonings and shared processing lines, so making your own means you know exactly what's in the bag. A final scatter of fresh parsley before serving adds a pop of brightness that takes the whole thing up a notch. These are best eaten right off the rack while they're still warm and at peak crunch.
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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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