Honey Free Maple Sage Sweet Potato Chips
Sweet potato chips that actually crisp up at home are one of those small kitchen victories that feel way more impressive than they should. The secret here is slicing the rounds as thin and uniform as possible, patting them completely dry, and giving every slice its own space on the baking sheet — steps that make all the difference between a limp chip and a genuinely snappy one. The coating brings together coconut oil, pure maple syrup, fresh sage, ginger, and turmeric for a flavor that's earthy, warmly spiced, and just a little sweet without leaning into candy territory. Maple syrup does all the sweetening work here, making this a natural fit for anyone avoiding bee-derived sweeteners without any substitutions or compromises needed. One thing to watch: that maple syrup can cause the edges to darken fast in the final few minutes, so stay close to the oven and pull them as soon as they look golden. A finishing sprinkle of flaky sea salt right before serving pulls the whole thing together beautifully. These are the kind of snack you make once and immediately want to make again.
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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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