Black Pepper Free Maple Sage Sweet Potato Chips
Sweet potato chips can be tricky to get right at home, but slicing them paper-thin and baking them low and slow on parchment-lined sheets is the move that makes all the difference. The coating here is genuinely special — coconut oil and a touch of maple syrup give each chip a subtle caramelized sweetness, while fresh sage, ground ginger, and turmeric add warmth and depth without any heat. For anyone avoiding black pepper, store-bought chip options are often a minefield, since even "plain" or "lightly seasoned" varieties sneak it in. This recipe keeps full control in your hands, using a short, clean ingredient list that delivers serious flavor without it. The key is patience: dry your slices thoroughly, keep them in a single layer, and watch closely toward the end so the maple doesn't push the edges past golden. A finishing sprinkle of flaky sea salt right before serving pulls everything together beautifully. These are the kind of snack that disappears fast, so you might want to make a double batch.
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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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