Beef Free Maple Sage Sweet Potato Chips
Sweet potato chips get a serious upgrade here, with warm sage, maple syrup, ginger, and turmeric turning a humble root vegetable into something genuinely craveable. The trick is slicing the rounds as thin and uniform as possible — a mandoline makes this easy — and patting them completely dry before tossing in the coconut oil coating, because moisture is the enemy of a truly crispy chip. Spreading them in a single layer and flipping halfway through baking gives you that golden, lacy edge that makes it impossible to stop at just a handful. The maple syrup adds a subtle sweetness that plays beautifully against the earthy sage and the gentle heat of the ginger, without making these taste like a dessert. A finishing pinch of flaky sea salt right before serving pulls everything together. These are completely plant-based and built entirely from whole, recognizable ingredients, so there's no label-reading anxiety — just a snack you actually feel good about eating.
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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
- 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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