Barley Free Maple & Sweet Potato Chips
Sweet potato chips that hit the perfect balance of caramelized, crispy, and just a little bit earthy — these are the kind of snack that disappears before the baking sheet even makes it to the counter. Thin-sliced rounds get tossed in a punchy mix of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before roasting at high heat until the edges curl and go golden. The maple syrup gives them a subtle sweetness that deepens beautifully in the oven, while the vinegar keeps things bright and balanced. Snack foods and flavored chips can be surprisingly tricky territory when you're avoiding barley — hidden malt flavoring and grain-based seasonings show up in a lot of store-bought options — but every ingredient here is straightforward and easy to verify. The wire rack cooling step is worth the extra two minutes, because that's where the real crunch develops. A scatter of fresh thyme at the end adds a herby lift that makes these feel genuinely special rather than just a healthier swap. Serve them warm straight from the rack and watch them vanish.
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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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