Xanthan Gum Free Maple Sage Sweet Potato Chips
Sweet potato chips that actually crisp up at home are a small triumph, and this version layers in warm, aromatic flavor that makes them genuinely hard to stop eating. Thin-sliced rounds get tossed in melted coconut oil, pure maple syrup, fresh sage, ginger, and turmeric before hitting a hot oven — the result is golden, fragrant, and just a little sweet with earthy depth. The technique matters here: patting the slices completely dry and keeping them in a single layer is what separates a truly crispy chip from a sad, chewy one. A wire rack during cooling lets air circulate underneath, helping them firm up beautifully without any additives or thickeners whatsoever. Every ingredient in this recipe is naturally free of gums and stabilizers, so there's nothing to scrutinize on a label or swap out. A finishing pinch of flaky sea salt right before serving pulls all the flavors together and makes these feel a little fancy for something so simple to make.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!