Gluten Free Maple Sage Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things somewhere genuinely special. Thin-sliced rounds get tossed in a fragrant mix of coconut oil, pure maple syrup, fresh sage, ginger, and turmeric before hitting a hot oven — the result is crispy, golden, and layered with warm, earthy flavor. The key is slicing the potatoes as uniformly thin as possible and patting them completely dry, which is what separates truly crisp chips from sad, chewy ones. Since every ingredient here is naturally free of gluten, there's no need to hunt down specialty swaps or scrutinize labels — just real, whole food doing all the work. The maple syrup caramelizes beautifully at the edges, so keep a close eye in those final minutes to catch them at peak golden perfection. A finishing pinch of flaky sea salt right before serving pulls the sweet and savory balance together in the best way. These disappear fast, so you might want to double the batch.
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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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