Soy Free Maple Sage Sweet Potato Chips
Sweet potato chips are one of those snacks that sound simple but can go sideways fast — soggy, unevenly seasoned, or loaded with mystery oils and additives when you grab a bag off the shelf. This homemade version sidesteps all of that with a short, clean ingredient list built around coconut oil and pure maple syrup, so you know exactly what you're eating. The combination of fresh sage, ground ginger, and turmeric gives each chip a warm, earthy depth that feels genuinely sophisticated for something that disappears in minutes. Slicing the potatoes paper-thin and patting them completely dry before baking is the real secret to getting that satisfying crunch — the recipe is upfront about this, and it makes a real difference. A final sprinkle of flaky sea salt over the cooling chips pulls the sweet-savory balance right into place. These are the kind of snack you make once and then find yourself making every 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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