Turkey 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 fresh rosemary, thyme, and minced garlic before hitting a hot oven, and the result is deeply fragrant with just the right amount of crunch. A touch of turmeric adds a warm, earthy undertone and a gorgeous color that makes the whole batch look almost too good to eat. Because every ingredient here is a whole, recognizable food, you never have to squint at a label wondering what's actually in your snack. The wire rack trick is a small detail that makes a big difference — airflow underneath the chips means crispier edges without any flipping drama. Letting them cool for a few minutes off the pan is the move that takes them from good to genuinely addictive. Finish with a scatter of fresh parsley if you want a little brightness, then serve immediately before they get claimed.
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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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