Gut Friendly Maple Sage Sweet Potato Chips
Sweet potato chips that actually crisp up at home are a small triumph, and this oven-baked version delivers that satisfying crunch without any of the mystery ingredients lurking in a store-bought bag. Sweet potatoes are a gut-friendly powerhouse — rich in fiber and gentle on digestion — and pairing them with coconut oil, fresh sage, and warming spices like ginger and turmeric makes every bite feel intentional rather than just snacky. The thin, uniform slices are the real secret here: a mandoline or a steady hand gets them to that 1/16-inch sweet spot where they bake dry and crisp instead of soft and chewy. A touch of pure maple syrup in the coating adds just enough sweetness to balance the earthy sage, but keep an eye on the final few minutes in the oven since that natural sugar can take the edges from golden to dark fast. Letting them cool on a wire rack is the step most people skip, and it's the one that makes the biggest difference in texture. Finish with a pinch of flaky sea salt and you've got a snack that feels indulgent but works hard for your gut at the same time.
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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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