Cinnamon Free Maple Sage Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things somewhere genuinely special. Coconut oil and a drizzle of pure maple syrup give each thin round a subtle caramelized sweetness, while fresh sage, ground ginger, and turmeric bring an earthy, aromatic depth that feels anything but ordinary. So many spiced snack recipes lean hard on warming blends that include cinnamon, which can be a real obstacle if you're avoiding it — this one skips it entirely without sacrificing a single layer of flavor. The key to getting that satisfying crunch is slicing the sweet potatoes as thin and uniform as possible and making sure they're thoroughly dried before they hit the baking sheet. Baking in a single layer on two pans means every chip gets proper heat circulation rather than steaming into something soft and sad. A finish of flaky sea salt right before serving pulls all the sweet and savory notes together beautifully. These are the kind of chips that disappear fast, so consider making a double batch.
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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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