MSG Free Maple Sage Sweet Potato Chips
Sweet potato chips from a bag almost always come loaded with flavor enhancers, natural flavors, and additives that make label-reading a chore. These homemade rounds skip all of that entirely — every single ingredient is whole, recognizable, and clean. Coconut oil and pure maple syrup give the chips a lightly sweet, caramelized base, while fresh sage, ground ginger, and turmeric layer in an earthy, aromatic warmth that feels genuinely special. The key to getting that satisfying crunch is slicing the potatoes as thin and uniform as possible and making sure they go into the oven completely dry — moisture is the enemy of a crispy chip. Baking them in a single layer lets the heat circulate evenly, and the maple syrup creates gorgeous golden edges that taste just as good as they look. A finishing pinch of flaky sea salt pulls everything together and makes these impossible to stop eating. They're the kind of snack that makes you wonder why you ever reached for a store-bought bag in the first place.
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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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