Soy Free Garlic Herb Sweet Potato Chips
Crispy, golden, and fragrant with garlic and fresh herbs, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil does the heavy lifting here, coating every paper-thin slice and helping the edges turn beautifully golden without any soy-based oils sneaking into the mix. Rosemary, thyme, and a touch of turmeric give each chip a savory, aromatic depth that store-bought versions simply can't match — and most commercial chips carry soybean oil as a default ingredient, so making your own is a genuinely smart move. The key is slicing the rounds as uniformly thin as possible, which lets the oven work evenly and delivers that satisfying crunch all the way through. A quick flip halfway through baking and a few minutes of cooling on the rack are all it takes to take these from good to genuinely addictive. Finish with a scatter of fresh parsley if you want a little color and brightness on the plate. These are the kind of wholesome, flavor-packed chips you'll want to keep in regular rotation.
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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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