Mustard Free Maple Sage Sweet Potato Chips
Sweet potato chips can be tricky to get right at home, but slicing them paper-thin and baking them low and slow on parchment-lined sheets is the move that makes all the difference. The coating here is genuinely special — melted coconut oil and pure maple syrup bring a subtle caramel sweetness, while fresh sage, ground ginger, and turmeric layer in warmth and a little earthiness that feels almost autumnal. Patting the slices completely dry before tossing them in the mixture is the small step that separates genuinely crispy chips from sad, chewy ones. For anyone navigating a mustard sensitivity, packaged chips and seasoning blends are a constant guessing game — this recipe uses only whole, straightforward ingredients with zero hidden spice blends to worry about. The maple syrup does caramelize quickly near the end of baking, so keeping a close eye in those final minutes pays off with golden edges rather than burnt ones. A finishing sprinkle of flaky sea salt right before serving pulls the sweet-savory balance into perfect territory. These are the kind of snack that disappears fast, so making a double batch is never a bad idea.
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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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