Shellfish 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 trick to getting that satisfying crunch is slicing the potatoes as uniformly thin as possible, ideally with a mandoline, so every chip bakes at the same rate. Baking on a wire rack set over the pan encourages airflow around each slice, which means crispier edges and less sogginess. A final rest on the rack after baking lets them firm up even more, so patience in those last five minutes really pays off. Every single ingredient here is naturally free from shellfish and seafood derivatives, so there's no label-scanning or guesswork involved — just clean, whole-food snacking. Finish with a scatter of fresh parsley for a pop of color and serve them while they're still warm.
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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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