Dairy Free Maple Sage Sweet Potato Chips
Sweet potato chips get a serious upgrade here, with warm sage, a hint of maple, and earthy ginger and turmeric making every thin-sliced round taste like fall in the best possible way. Coconut oil stands in beautifully for butter or any other dairy fat, giving the chips a golden, slightly crisp finish without any compromise on flavor. The trick is slicing the potatoes as thin and uniform as possible — a mandoline makes this effortless — and patting them completely dry before tossing in the coating, because moisture is the enemy of crunch. Baking them in a single layer and flipping halfway through ensures even color and that satisfying snap when they cool. The maple syrup caramelizes at the edges, so keep a close eye during those final minutes to catch them at perfectly golden rather than overdone. A finishing sprinkle of flaky sea salt pulls everything together and makes these genuinely hard to stop eating. Whether you're snacking straight off the pan or serving them alongside something more substantial, these chips deliver way more personality than anything you'd find in a bag.
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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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