Nightshade Free Maple Sage Sweet Potato Chips
Sweet potatoes are one of those ingredients that genuinely shine when given the right treatment, and this baked chip recipe is proof. A thin, uniform slice is everything here — the mandoline or a steady knife hand ensures each round crisps up evenly rather than turning chewy in the middle. The coating of coconut oil, maple syrup, fresh sage, ginger, and turmeric is earthy, a little sweet, and surprisingly complex for such a short ingredient list. For anyone navigating a nightshade-free lifestyle, snack time can feel like a minefield — most store-bought chips are made from white potatoes or contain paprika and other nightshade-derived seasonings that sneak in everywhere. This recipe sidesteps all of that naturally, using only whole, straightforward ingredients with no hidden problem spices. The maple syrup caramelizes beautifully at the edges, so keep a close eye in those final minutes — golden is the goal, and the chips continue to firm up as they cool on the rack. Finish with a pinch of flaky sea salt and you have a snack that feels genuinely indulgent without any of the compromise.
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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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