Paraben Free Maple Sage Sweet Potato Chips
Sweet potato chips from a bag often come loaded with preservatives and synthetic additives that anyone avoiding parabens and chemical stabilizers has to watch out for. This homemade version sidesteps all of that by relying on a short, clean ingredient list — just real sweet potatoes, coconut oil, pure maple syrup, fresh sage, and a couple of warming spices. The combination of maple and sage sounds simple, but it creates something genuinely special: earthy, slightly sweet, and fragrant in a way that store-bought snacks never quite manage. Slicing the potatoes paper-thin and patting them dry is the real secret to getting that satisfying crunch, and the coconut oil helps each chip bake up golden without any need for chemical crisping agents. A finish of flaky sea salt right before serving pulls everything together beautifully. These are the kind of chips you make once and then find yourself making every single week.
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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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