Artificial Food Coloring Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced thin and tossed in a glaze of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. The result is crispy-edged, caramelized chips with a warmly spiced sweetness that feels indulgent but is built entirely from whole, recognizable ingredients. Store-bought snack chips are one of the sneakiest places artificial dyes hide — even "natural-looking" orange or yellow chips can carry synthetic color additives — so making your own is a genuinely satisfying workaround. Every ingredient in this recipe pulls its weight naturally: the turmeric and sweet potato together deliver that gorgeous golden hue without a drop of anything artificial. The maple syrup does double duty, adding depth of flavor while helping the edges caramelize beautifully in the oven, so keep an eye on them in those final minutes. A scatter of fresh thyme at the end is optional but adds a herby brightness that makes these feel almost fancy. Serve them straight off the wire rack while they're still warm and at peak crunch.
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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 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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