Wheat Free 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 a fragrant blend of coconut oil, pure maple syrup, fresh sage, ginger, and turmeric before hitting a hot oven — the result is crispy, golden, and layered with warm, earthy flavor. Because every ingredient here is naturally free of wheat, there's no need to scrutinize labels or worry about hidden flour-based coatings that sneak into so many packaged snack foods. The real secret to getting that satisfying crunch is slicing the potatoes as thin and uniform as possible and making sure they're completely dry before they go into the bowl — moisture is the enemy of a crispy chip. A wire rack during cooling lets air circulate underneath so they firm up beautifully rather than going soft. A final pinch of flaky sea salt over the top ties the sweet and savory notes together in the best possible way. These 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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