Vegan Maple Sage Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things somewhere genuinely special. Thin-sliced rounds get tossed in melted coconut oil and pure maple syrup before hitting the oven, and the addition of fresh sage, ground ginger, and turmeric makes the flavor complex in a way that feels almost fancy for a snack. The key is slicing the potatoes as uniformly thin as possible and patting them completely dry — both steps are what stand between you and a truly crispy chip rather than a chewy one. That touch of maple syrup adds gorgeous caramelized edges, so keeping a close eye on the final few minutes of baking is worth it. Every ingredient here is entirely plant-based, so there's no swapping or substituting needed — just straightforward, wholesome snacking. A finishing pinch of flaky sea salt right before serving pulls the sweet and savory balance into perfect focus. These disappear fast, so consider making both pans count.
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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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