Seed Oil Free Garlic Herb Sweet Potato Chips
Crispy, golden, and perfumed with garlic and fresh herbs, these oven-baked sweet potato chips are the kind of snack that disappears before it ever makes it to a bowl. Coconut oil does all the heavy lifting here, coating every paper-thin slice in rich, neutral fat that crisps beautifully without any of the refined vegetable or seed oils found in nearly every store-bought chip on the market. Rosemary, thyme, and a touch of turmeric give each bite a savory, almost earthy depth that feels far more sophisticated than your average snack. The mandoline technique is the real secret — uniform slices mean even baking, and the wire rack setup encourages airflow so the edges get genuinely crunchy rather than just dry. Keeping a close eye on the final few minutes of baking makes all the difference, since thinner chips will crisp ahead of the rest and can go from perfect to overdone quickly. A cool-down on the rack lets them firm up into that satisfying snap you want. Fresh parsley scattered on top at the end adds a bright, clean finish that ties all the flavors together.
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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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