Almond Free Maple & Sweet Potato Chips
Sweet potato chips get a serious upgrade here, with a glaze of pure maple syrup, coconut oil, and a warm hit of turmeric and ginger that makes every bite feel a little special. Sliced thin and baked at high heat, the rounds come out golden at the edges with just enough chew in the center — the kind of snack that disappears fast. A splash of apple cider vinegar in the coating keeps the sweetness balanced and bright, so these never tip into cloying territory. The whole ingredient list is naturally free from tree nuts, which means no label-scanning or swapping anything out — it just works as written. The trickiest part is watching the final few minutes in the oven, since the maple syrup can push the edges from golden to dark in a hurry, but that attentiveness pays off with perfectly caramelized chips. Finish with a scatter of fresh thyme if you have it on hand — it adds a subtle herby note that makes the whole tray feel a little more grown-up. These are equally at home as an afternoon snack or a crowd-pleasing side at the dinner table.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!