Celery Free Maple Sage Sweet Potato Chips
Sweet potato chips with a savory-sweet twist are one of those snacks that disappear faster than you can make them. Thinly sliced rounds get tossed in melted coconut oil, pure maple syrup, fresh sage, ginger, and turmeric before hitting a hot oven — the result is golden, fragrant, and genuinely hard to stop eating. The maple syrup caramelizes at the edges during baking, giving each chip a slightly crispy, almost lacquered finish that store-bought versions never quite pull off. Patting the slices completely dry before coating them is the real secret to getting that satisfying crunch rather than a chewy, limp chip. The ingredient list is refreshingly short and straightforward — just whole vegetables, a natural sweetener, and pantry spices — so there's nothing hidden to second-guess. A final sprinkle of flaky sea salt right before serving ties the sweet and savory notes together beautifully. These are equally at home as a party snack, a lunchbox treat, or an afternoon pick-me-up straight off the cooling rack.
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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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