Breastfeeding Friendly Maple Sage Sweet Potato Chips
Sweet potato chips with a hint of maple and earthy sage are the kind of snack that feels indulgent but is actually doing a lot of good work. Sweet potatoes bring a natural dose of beta-carotene and complex carbohydrates, which makes them a smart choice when your body is working overtime to produce milk. The coconut oil helps each slice crisp up beautifully in the oven, while ground ginger and turmeric add a warm, subtly spiced depth that keeps every bite interesting. Getting the slices uniformly thin — whether you use a mandoline or a steady hand with a sharp knife — is the real secret to that satisfying crunch. The maple syrup caramelizes just enough at the edges to give you that sweet-savory balance without loading up on refined sugar. A final scatter of flaky sea salt pulls everything together and makes these feel genuinely snack-worthy, not just virtuous. They crisp up more as they cool, so try to resist eating them straight off the pan — though no judgment if you can't wait.
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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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