Carrageenan Free Maple Sage Sweet Potato Chips
Sweet potato chips from a bag almost always come with a long ingredient list full of additives you'd rather not think about, and carrageenan has a way of sneaking into snacks and coatings where you'd least expect it. This oven-baked version keeps things completely clean — just real sweet potatoes, coconut oil, pure maple syrup, and a handful of warming spices. The combination of fresh sage, ground ginger, and turmeric gives each chip a savory-sweet depth that feels genuinely special, not like a compromise. Getting them crispy is all about slicing thin and keeping the slices dry before they hit the oven, and the recipe walks you through exactly how to do that. A little patience while they cool on the rack is the final secret — they firm up beautifully and shatter with every bite. Finish with a pinch of flaky sea salt and you have 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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