BHA & BHT Free Maple Sage Sweet Potato Chips
Sweet, earthy, and fragrant with fresh sage, these oven-baked chips are the kind of snack that disappears fast. Coconut oil and pure maple syrup do the heavy lifting in the coating, which means every ingredient here is clean and straightforward — no synthetic preservatives, no mystery additives. That matters more than you'd think with packaged chips, where BHA and BHT often sneak in as freshness preservatives without much fanfare on the label. Making your own batch at home puts you fully in control of what goes into the bag. The trick to getting them genuinely crispy is slicing the sweet potatoes as thin and uniform as possible, patting them completely dry, and giving every chip its own space on the pan — crowding is the enemy of crunch. A whisper of ground ginger and turmeric in the coating adds warmth and a gorgeous golden color that makes these look as good as they taste. Finish with a pinch of flaky sea salt and you've got a snack that's honestly hard to stop 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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