Lupin Free Maple Sage Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things somewhere genuinely special. Coconut oil and a touch of maple syrup create a lightly caramelized coating, while fresh sage, ground ginger, and turmeric layer in warmth and earthy depth that makes every bite feel intentional. The key to getting that satisfying crunch is slicing the rounds as thin and uniform as possible and patting them completely dry before they ever hit the bowl — moisture is the enemy of a crispy chip. Baking them in a single layer on two pans means they roast rather than steam, and pulling them at just the right moment keeps the maple from tipping into bitter. A finish of flaky sea salt right before serving ties everything together beautifully. Every ingredient here is straightforward and naturally free from lupin, so there's no need to scrutinize labels or worry about sneaky flour blends the way you might with packaged snacks. These are the kind of chips you make once and immediately add to your regular rotation.
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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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