
Sweet potato chips from the store almost always sneak in citric acid as a preservative or flavor enhancer, which makes finding a safe bag genuinely frustrating. This homemade version sidesteps that entirely — every ingredient here is clean and straightforward, from the coconut oil and pure maple syrup down to the fresh sage and warming spices. The combination of maple and sage is unexpectedly magical: a little earthy, a little sweet, with ground ginger and turmeric adding a subtle depth that makes these taste far more interesting than anything out of a bag. The key to getting them genuinely crispy is slicing thin and patting the rounds completely dry before they hit the coating — don't skip that step. Baking them in a single layer and flipping halfway through ensures even color and that satisfying snap when they cool. A finishing pinch of flaky sea salt right before serving pulls everything together beautifully. These disappear fast, so consider making a double batch.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings








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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
