Paleo Maple Sage Sweet Potato Chips
Sweet potato chips get a serious upgrade here, layered with warm sage, ginger, and turmeric and finished with a whisper of pure maple syrup for a flavor combination that feels almost too good to be this wholesome. Coconut oil does the heavy lifting in the coating, giving each thin round a golden, lightly crisp edge that holds up beautifully once the chips cool on the rack. The trick is slicing the potatoes as uniformly thin as possible and patting them completely dry — both steps make the difference between a chip that shatters satisfyingly and one that just bends. Because every single ingredient here is a whole food with zero grain, legume, or refined sugar in sight, this snack fits naturally into a grain-free, ancestral-style way of eating without any substitutions or workarounds. Store-bought chips almost always sneak in seed oils or mystery seasonings, so making your own means you know exactly what you're eating. A finishing pinch of flaky sea salt right before serving pulls all the sweet and savory notes into focus, and honestly, it's hard to stop at just a handful.
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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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