Vegetarian Garlic Herb Sweet Potato Chips
Sweet potato chips are one of those snacks that sound simple but so often come out of the oven limp and disappointing — this recipe fixes that. Thin, uniform slices baked on a wire rack let hot air circulate all the way around each chip, giving you those satisfying crispy edges without a drop of frying oil. Coconut oil, minced garlic, fresh rosemary, and thyme coat every slice before they go in, so the flavor is deeply savory and herby rather than just sweet. A pinch of turmeric adds a warm, golden hue that makes the finished chips look as good as they taste. The technique of pulling done chips early and letting them rest on the rack means nothing gets burnt or soggy — just a steady stream of perfectly crisped rounds. Scatter fresh parsley over the top right before serving and you have a snack that genuinely feels like something from a specialty shop, made entirely from whole, plant-based ingredients you can feel good about.
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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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