Citrus Free Maple Sage Sweet Potato Chips
Sweet potato chips that actually crisp up at home feel like a small miracle, and this version delivers with a flavor combination that's genuinely hard to stop eating. Thin-sliced rounds get tossed in melted coconut oil, pure maple syrup, fresh sage, ginger, and turmeric before hitting a hot oven — earthy, a little sweet, and warmly spiced in every bite. The technique matters here: patting the slices bone-dry before coating them and spreading everything in a single layer is what separates truly crispy chips from a soggy disappointment. No citrus of any kind touches this recipe, so if you're navigating sensitivities to lemon, lime, or orange — whether in the food itself or lurking in a store-bought seasoning blend — this is a completely clean option. The maple syrup caramelizes beautifully at the edges, so keep a close eye during those final minutes of baking. A finishing pinch of flaky sea salt pulls the whole thing together and makes these feel a little fancy for something so simple. They're the kind of snack you make once and immediately add to the regular rotation.
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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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