Low Iodine Maple Sage Sweet Potato Chips
Sweet potato chips can feel like a simple snack, but this version is genuinely something special — earthy, lightly sweet, and fragrant with fresh sage and warm spices. The combination of coconut oil and pure maple syrup creates a glaze that caramelizes beautifully in the oven, giving each chip golden, slightly lacquered edges that are hard to stop eating. For anyone managing iodine intake, store-bought chips and flavored snacks are often a minefield of additives and seasonings that can be hard to vet — making a batch from scratch puts you fully in control of every ingredient. Slicing the sweet potatoes as thin and uniform as possible is the real key here, and patting them dry before tossing in the glaze makes the difference between a crispy chip and a chewy one. The ground ginger and turmeric add a subtle depth that keeps the flavor from tipping too sweet, while the optional flaky sea salt finish brings everything into balance. Let them cool on the rack before you dig in — they firm up as they rest, and the patience is absolutely worth it.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- flaky sea salt, for finishing (optional)
Can be omittedflaky sea salt
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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