Chicken Free Maple Sage Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a fragrant blend of coconut oil, pure maple syrup, fresh sage, ginger, and turmeric before hitting a hot oven. The result is a snack that hits every note — subtly sweet, warmly spiced, and satisfyingly crispy in a way that store-bought chips rarely manage. The key is getting those slices as uniform and dry as possible before they go in, so every round bakes up golden rather than soggy. Maple syrup can catch and darken fast, so keeping a close eye in the final few minutes is what separates perfectly caramelized edges from burnt ones. Once they come off the rack and cool down, a pinch of flaky sea salt on top makes the whole thing feel almost fancy. Every ingredient here is straightforward plant-based pantry staple, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your snack bowl. These are the kind of chips you make once and then find yourself making every single week.
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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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