Cashew Free Maple Sage Sweet Potato Chips
Sweet potato chips can feel deceptively simple until you bite into a soggy, unevenly seasoned batch that makes you wish you'd just opened a bag from the store. This version gets it right by slicing the potatoes paper-thin, patting them completely dry, and giving every round a thorough coat of coconut oil, pure maple syrup, fresh sage, ginger, and turmeric before they ever hit the oven. The result is a chip that's golden at the edges, warmly spiced, and just sweet enough to feel a little special. Snack foods are one of those categories where hidden nut-based coatings and shared processing lines can make label-reading feel like a part-time job — making a batch from scratch with whole, straightforward ingredients is genuinely the easier path. The maple and sage combination is the real star here, bringing an earthy, almost autumnal depth that you'd never expect from a humble root vegetable. Letting them cool on a wire rack is the small but crucial step that takes these from good to genuinely crispy. A pinch of flaky sea salt at the end pulls everything together beautifully.
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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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