Walnut Free Maple Sage Sweet Potato Chips
Sweet potato chips with a maple-sage glaze sound like something you'd find at a fancy snack bar, but this version comes together entirely in your own oven with a short list of wholesome ingredients. The combination of pure maple syrup, fresh sage, ground ginger, and turmeric creates a coating that's earthy, lightly sweet, and just a little warming — nothing like the plain salted chips you'd grab off a store shelf. Coconut oil helps each thin round crisp up beautifully, and the trick of patting the slices completely dry before tossing them in the glaze makes a real difference in the final texture. Spacing them out in a single layer on parchment-lined baking sheets ensures they roast rather than steam, so you actually get that satisfying crunch. A finish of flaky sea salt right before serving pulls all the flavors together and makes these feel genuinely special. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and any nut-based ingredients — every component is straightforward and easy to verify. These are the kind of chips that disappear fast, so consider making a double batch.
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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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