Capsaicin Free Maple Sage Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things somewhere genuinely special with a coating of coconut oil, pure maple syrup, fresh sage, ground ginger, and turmeric. The combination is earthy, subtly sweet, and warmly aromatic — completely satisfying without a single hot pepper or spice that could cause a reaction. For anyone navigating capsaicin sensitivity, store-bought chip options can feel like a minefield, since even "plain" flavors sometimes sneak in paprika or chili derivatives. Here, every ingredient is straightforward and easy to verify, so you can snack with total confidence. The key to getting that satisfying crunch is slicing the potatoes paper-thin and patting them completely dry before they hit the oven — the recipe is upfront about this, and it really does make the difference. A finish of flaky sea salt pulls everything together and makes these feel like something you'd find at a fancy café. They crisp up beautifully as they cool, so try to resist eating them straight off the pan.
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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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