Eggless Maple Sage Sweet Potato Chips
Sweet potato chips can be surprisingly tricky to get right at home, but this oven-baked version nails the crispy texture without any fuss. The combination of coconut oil and pure maple syrup gives each chip a subtly caramelized, golden edge, while fresh sage, ground ginger, and turmeric layer in a warmth that makes these anything but ordinary. Slicing the rounds as thin and uniform as possible — and patting them completely dry — is the real secret to that satisfying crunch. Since the whole recipe is built around wholesome pantry staples and fresh produce, there are no hidden additives or egg-based binders to worry about, making it a genuinely clean snack from start to finish. A finishing sprinkle of flaky sea salt right before serving pulls everything together and makes them feel almost fancy. 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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