Nitrate & Nitrite Free Maple Sage Sweet Potato Chips
Sweet potato chips get a serious upgrade here, with warm sage, a whisper of maple syrup, and earthy turmeric and ginger making every thin-sliced round feel genuinely special. Processed snacks are one of the trickiest categories to navigate when you're avoiding nitrates and nitrites, since preservatives hide in so many packaged products — but this recipe keeps things completely clean with whole, recognizable ingredients from start to finish. Coconut oil and pure maple syrup do the heavy lifting in the coating, giving you that satisfying sweet-savory balance without anything artificial in sight. The key to getting these truly crispy is slicing the sweet potatoes as thin and uniform as possible, then patting them bone dry before they hit the bowl — don't skip that step. A single layer on the baking sheet and a careful eye during the final minutes of baking are all it takes to land chips with golden, lacy edges and a satisfying crunch. A finishing pinch of flaky sea salt right before serving pulls the whole thing together beautifully. These are the kind of snack 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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