AIP Friendly Maple & Sweet Potato Chips
Sweet potato chips that actually crisp up in the oven feel like a small miracle, and this version delivers that satisfying crunch with a glaze that's equal parts savory and subtly sweet. The coating comes together from coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger — every single ingredient earns its place, and nothing on that list raises a red flag for anyone following a strict elimination-style protocol. Getting the slices to 1/8-inch thickness is the real secret here; thin enough to crisp at the edges, thick enough to hold their shape through two rounds in a hot oven. Flipping halfway through and finishing on a wire rack are the two steps that take these from good to genuinely addictive. The maple syrup caramelizes just enough to give the edges a golden, almost lacquered finish, while the ginger and turmeric add warmth without any heat. A scatter of fresh thyme at the end is optional but worth it if you have it on hand. This makes four servings, which sounds generous until you realize everyone at the table will be reaching for more.
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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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the sweet potatoes into rounds about 1/8-inch (3mm) thick — thin enough to crisp at the edges but thick enough to hold their shape.
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