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, thyme, and a touch of turmeric make every bite feel anything but basic. The mandoline technique is the real secret here — getting those slices paper-thin and uniform means the oven does the heavy lifting, turning humble sweet potatoes into something genuinely addictive. Store-bought chip options can be a minefield when you're avoiding certain grains, since shared lines and vague "seasoning" labels make it hard to know what you're actually eating. Making these at home means you control every single ingredient, and this lineup is refreshingly straightforward — just real vegetables, a good fat, and fresh herbs. A final rest on the wire rack lets them crisp up even further, so don't rush that last step. Finish with a scatter of fresh parsley and serve them while they're still warm for maximum crunch.
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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.
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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