Shellfish Free Maple Sage Sweet Potato Chips
Sweet potato chips get a serious glow-up here, coated 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 crispy at the edges, deeply savory-sweet, and just a little earthy — the kind of thing that disappears fast off the serving bowl. Every single ingredient is straightforward and plant-based, so there's zero guesswork about hidden seafood derivatives or cross-contact from processed seasonings. The key to getting that satisfying crunch is slicing the potatoes as thin and uniform as possible and making sure each round is completely dry before it gets tossed in the coating — moisture is the enemy of a crispy chip. Baking them in a single layer and flipping halfway through ensures even color and texture, while the maple syrup caramelizes the edges into something almost candy-like. A final scatter of flaky sea salt pulls everything together and makes these feel genuinely snack-worthy rather than just "healthy." They're equally at home alongside a casual lunch or set out as a crowd-pleasing appetizer.
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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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