Vegan 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. Melted coconut oil coats every thin slice and helps them blister and curl at the edges just the way a great chip should, while garlic, rosemary, thyme, and a touch of turmeric make the whole kitchen smell incredible. The key is slicing the sweet potatoes as uniformly thin as possible — a mandoline makes this effortless — so every chip bakes evenly and comes out with that satisfying crunch. Wire racks on the baking sheets encourage airflow from below, which means you get crispy edges without any deep-frying or added fats beyond that single drizzle of coconut oil. A scatter of fresh parsley at the end adds a pop of color and brightness that makes these look as good as they taste. Store-bought chips often sneak in dairy-based seasonings or animal-derived additives, so making your own means you know exactly what's in the bag — or bowl, because these rarely make it that far.
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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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