AIP Friendly Maple Sage Sweet Potato Chips
Sweet potato chips that actually crisp up in the oven are a small miracle, and this version layers in earthy fresh sage, warming ginger, golden turmeric, and a touch of maple syrup for something that feels genuinely special. The coconut oil coating helps each thin round go golden and dry in the oven rather than soft and sad — the key is slicing uniformly thin and patting every slice completely dry before they hit the pan. For anyone navigating the autoimmune protocol, store-bought chips are almost always off the table due to seed oils, nightshade seasonings, or grain-based coatings, so having a homemade version this satisfying is a real win. Every ingredient here — sweet potato, coconut oil, maple syrup, sage, ginger, turmeric, sea salt — fits cleanly within AIP guidelines with no substitutions needed. The maple syrup does double duty, adding a subtle caramel sweetness while helping the edges catch just enough color in the oven, so keep a close eye in those final minutes. A finish of flaky sea salt right before serving pulls the whole flavor profile together. This recipe makes four servings, so it's great for snacking through the week or setting out as a crowd-pleasing appetizer.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp fresh sage leaves, finely chopped
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set a wire cooling rack over one of them if you have one.
- 2
Using a mandoline set to 1/16-inch thickness, or a sharp knife, slice the sweet potatoes into rounds as uniformly thin as possible. Pat the slices dry with paper towels — the drier the slices, the crisper the chips.
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