Walnut 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. Coconut oil gives each slice a beautifully light crunch, while garlic, rosemary, and thyme bring an aromatic depth that makes plain potato chips feel like a distant memory. A touch of turmeric adds a warm, earthy note and a gorgeous color that makes the whole batch look almost too good to eat. The key to getting that satisfying crispness is slicing the rounds as thin and uniform as possible — a mandoline makes this effortless — and giving each chip enough room on the pan to breathe. Snack foods can be a minefield when you're avoiding tree nuts, since shared equipment and surprise ingredients show up in the most unexpected places, but every single ingredient here is straightforward and easy to verify. These are best eaten fresh off the rack while they're still crackling, though a scatter of fresh parsley right before serving adds a bright, finishing touch.
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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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