Seeds Free Garlic Herb Sweet Potato Chips
Crispy, golden, and perfumed with garlic, rosemary, and thyme, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully light crunch while letting those fresh herbs do their thing, and a touch of turmeric adds a warm, earthy undertone that makes the color absolutely stunning. Store-bought chip options can be a minefield when you're avoiding seeds — sesame, sunflower, and poppy seeds have a way of sneaking into seasoning blends and coatings — so making your own from scratch puts you fully in control. Every ingredient here is straightforward and easy to verify, which means you can snack without second-guessing the label. The key to getting that satisfying crispness is slicing the sweet potatoes as uniformly thin as possible, ideally with a mandoline, so every chip bakes at the same rate. A wire rack on the baking sheet and a patient cool-down period do the rest of the work. Finish with a scatter of fresh parsley and serve them right away while they're 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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