Legume Free Maple Sage Sweet Potato Chips
Sweet potato chips with a savory-sweet twist are one of those snacks that disappear faster than you can make them. Thin-sliced rounds get tossed in melted coconut oil, pure maple syrup, fresh sage, ground ginger, and turmeric before hitting a hot oven — the result is deeply golden, fragrant, and genuinely hard to stop eating. The maple syrup caramelizes at the edges during baking, giving each chip a slightly lacquered finish that pairs beautifully with the earthy sage. Patting the slices completely dry before coating them is the real secret to getting that satisfying crunch rather than a chewy, limp chip. Every single ingredient here is naturally free from legumes, so there's no label-scanning or substitution stress — just clean, whole-food snacking. A final scatter of flaky sea salt over the warm chips pulls the sweet and savory balance into perfect focus. These are equally at home in a bowl at a party or eaten straight off the cooling rack while no one is watching.
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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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