Seed Oil Free Maple Sage Sweet Potato Chips

Sweet potato chips from a bag almost always come with a side of canola, sunflower, or safflower oil — and if you're avoiding industrially processed seed oils, the snack aisle gets frustrating fast. This homemade version uses melted coconut oil instead, which coats every thin-sliced round beautifully and helps the edges turn golden and crisp in the oven. A touch of pure maple syrup brings a subtle caramel sweetness, while fresh sage, ground ginger, and turmeric layer in warmth and a little earthiness that makes these taste genuinely special. The key to getting that satisfying crunch is slicing the sweet potatoes as thin and uniform as possible — a mandoline makes this easy — and making sure every slice is patted completely dry before it hits the bowl. Baking them in a single layer with a mid-cook flip gives you chips that are crisp at the edges and dry all the way through, not soft or chewy. A final sprinkle of flaky sea salt right before serving pulls everything together. Once you taste these, it's hard to go back to anything from a bag.

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