Rice 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 aromatic and satisfying in a way that store-bought chips rarely manage. The mandoline technique is the real secret here, because uniform slices mean every chip bakes evenly and crisps up at the same rate. Coconut oil gives the edges a gorgeous, light crunch without any grain-based coatings or starchy fillers, so the ingredient list stays clean and straightforward. A wire rack on the baking sheet encourages airflow from all sides, which takes these from merely good to genuinely crispy. Finishing with a scatter of fresh parsley adds a little brightness right before serving. Whether you're snacking straight off the pan or pairing them with a dip, these chips are proof that simple, whole-food ingredients can absolutely deliver on 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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