Lactose Free Maple Sage Sweet Potato Chips
Sweet potato chips can feel like a simple snack, but this version is genuinely something special. Thin-sliced rounds get tossed in melted coconut oil and pure maple syrup, then seasoned with fresh sage, ground ginger, and a touch of turmeric before hitting a hot oven — the result is crispy, golden, and layered with warm, earthy-sweet flavor. Every ingredient here is naturally free of dairy, so there's no swapping or substituting required; it just works as written. The key to getting that satisfying crunch is slicing the sweet potatoes as thin and uniform as possible and making sure they're completely dry before they go into the bowl — a little patience with the paper towels pays off big. Keep a close eye during the final few minutes of baking, because the maple syrup can take the edges from golden to dark in a hurry. Once they cool on the rack, they firm up beautifully into proper chips that are just as good for snacking straight off the pan as they are served alongside something more substantial. A pinch of flaky sea salt at the end ties everything together.
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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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