Pescatarian Maple Sage Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things somewhere genuinely special. Thin-sliced rounds get tossed in a fragrant mix of coconut oil, pure maple syrup, fresh sage, ginger, and turmeric before hitting the oven — the result is crispy, golden, and layered with warm, earthy flavor. The maple syrup gives the edges a subtle caramelized depth, while the sage keeps everything from tipping too sweet. Patting the slices completely dry and spreading them in a single layer are the two small steps that make the difference between chips and sad, soggy rounds, so don't skip them. A final scatter of flaky sea salt right before serving pulls the whole thing together beautifully. These are the kind of snack that disappears faster than you expect, so consider making both pans a non-negotiable.
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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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