Emulsifier Free Maple Sage Sweet Potato Chips
Sweet potato chips from a bag almost always come with a long ingredient list full of additives you'd rather not think about — emulsifiers included. This homemade version keeps things beautifully clean, relying on just coconut oil, pure maple syrup, fresh sage, and a handful of warming spices to deliver serious flavor. The maple and sage combination is unexpectedly sophisticated, with the ginger and turmeric adding a gentle earthiness that makes these chips feel like something you'd find at a fancy snack counter. The real secret to getting that satisfying crunch is slicing the sweet potatoes as thin and uniform as possible, then patting them completely dry before they hit the coating — moisture is the enemy of crispy. Baking them in a single layer and flipping halfway through ensures every chip gets evenly golden rather than soft and steamed. A final sprinkle of flaky sea salt right before serving ties everything together and makes them genuinely hard to stop eating. These are the kind of snacks that make you wonder why you ever reached for the store-bought bag in the first place.
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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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