Pork Free Maple Sage Sweet Potato Chips
Sweet potato chips get a serious upgrade here, with thin-sliced rounds tossed in a fragrant blend of coconut oil, pure maple syrup, fresh sage, ginger, and turmeric before hitting a hot oven. The result is a snack that's earthy, lightly sweet, and just a little herbaceous — the kind of thing that disappears fast off the tray. Every single ingredient is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. The technique matters as much as the flavors: slicing the sweet potatoes as thin and uniform as possible, patting them completely dry, and giving each chip its own space on the pan are what stand between you and a soggy batch. A quick flip halfway through baking and a patient cool on the rack are the final steps to that satisfying crunch. A finishing pinch of flaky sea salt pulls everything together and makes these feel genuinely snack-worthy rather than just virtuous. Whether you're serving them alongside a dip or eating them straight off the cooling rack, they're hard to resist.
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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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