High Fructose Corn Syrup Free Maple Sage Sweet Potato Chips
Store-bought chips and snack foods are some of the sneakiest places high fructose corn syrup hides, which makes a homemade batch like this one genuinely worth the effort. The sweetness here comes entirely from pure maple syrup — just a tablespoon — which pairs beautifully with earthy fresh sage, warm ginger, and a hint of turmeric for a flavor combination that feels almost autumnal. Coconut oil helps the slices crisp up in the oven without any of the processed fats or additives you'd find in a commercial bag. The key to getting that satisfying crunch is slicing the sweet potatoes as thin and uniform as possible, patting them completely dry, and giving every chip its own space on the pan so nothing steams. A finish of flaky sea salt right before serving pulls all the savory-sweet notes together in the best way. These are the kind of snack that disappears fast, so you might want to make a double 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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