Wheat 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 thin round a beautifully light crunch, while garlic, rosemary, thyme, and a touch of turmeric make every bite taste far more sophisticated than your average chip. The mandoline technique is the real secret here — slicing the sweet potatoes to a uniform 1/16-inch thickness ensures they bake evenly and come out genuinely crisp rather than leathery or soft in the middle. For anyone navigating wheat sensitivities, store-bought chips can be a minefield of shared fryers and ambiguous seasoning blends, so making your own with these straightforward, whole-food ingredients is a serious win. Everything in this recipe is naturally free of grain-based ingredients, so there's no substituting or swapping required — it just works as written. A final scatter of fresh parsley adds a pop of color and brightness right before serving. These are best eaten warm off the rack, but honestly, they rarely last long enough to cool down completely.
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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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