Xanthan Gum Free Garlic Herb Sweet Potato Chips
Crispy, golden, and perfumed with garlic, rosemary, and thyme, these oven-baked sweet potato chips are the kind of snack that disappears before it even hits the bowl. The coconut oil coats every thin slice beautifully, helping the edges brown and curl in the oven while the turmeric adds a warm, earthy undertone that makes the color absolutely stunning. Many packaged chip alternatives and gluten-free snacks rely on binders and stabilizers you'd rather avoid, but this recipe keeps things completely clean — just real vegetables, fresh herbs, and a handful of pantry staples. The key to getting that satisfying crunch is slicing the sweet potatoes as uniformly thin as possible and giving each chip its own space on the pan, so the heat can circulate and do its job. A quick flip halfway through and a few minutes of patience on the cooling rack are all it takes to go from soft to genuinely crispy. Finish with a scatter of fresh parsley and serve them right away — they're at their absolute best straight off the rack.
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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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