Pregnancy Friendly Garlic Herb Sweet Potato Chips
Crunchy, golden, and fragrant with garlic and fresh herbs, these baked sweet potato chips hit that salty snack craving in the most satisfying way. Sweet potatoes are a powerhouse ingredient during pregnancy, delivering natural sweetness alongside nutrients that support both mom and baby. Coconut oil keeps things simple and clean, while rosemary, thyme, and a touch of turmeric give every chip a warm, savory depth that store-bought snacks just can't match. The key to getting that real chip crunch is slicing the rounds as thin and uniform as possible — a mandoline makes this almost effortless — and giving each slice enough room on the pan to crisp up properly. A quick flip halfway through baking and a few minutes of cooling on the rack are all it takes to go from soft rounds to genuinely snappy chips. Finished with a scatter of fresh parsley, they're bright, herby, and completely addictive straight off the tray.
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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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