Turkey Free Maple Sage Sweet Potato Chips
Sweet potatoes have never looked this good. Thin-sliced rounds get 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 crispy at the edges, lightly sweet, and deeply savory all at once. The maple syrup caramelizes just enough to give each chip a gorgeous golden color, while the sage adds an herby, almost autumnal depth that makes these feel genuinely special. Patting the slices completely dry before coating them is the real secret to getting that satisfying crunch rather than a chewy, limp chip. These are completely plant-based and built entirely from whole, recognizable ingredients — no mystery seasonings, no processed additives, nothing to second-guess. They make a stunning appetizer, a crowd-pleasing party snack, or an honest-to-goodness reason to pull out the mandoline you've been ignoring. Finish with a pinch of flaky sea salt and try not to eat them all before they hit the serving bowl.
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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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