Beef Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, transformed into crispy, caramelized chips with nothing more than pantry staples and a hot oven. The combination of maple syrup and apple cider vinegar creates a glaze that's both sweet and subtly tangy, while turmeric and ginger add a warm, earthy depth that makes these feel genuinely special. Coconut oil helps the edges turn golden and slightly crisp in a way that's deeply satisfying without any heaviness. The mandoline technique is the real secret — getting those slices uniformly thin means the edges curl and crisp while the centers stay just tender enough to hold together. A wire rack rest after baking is a small but crucial step that takes them from good to genuinely snackable. A scatter of fresh thyme at the end lifts the whole thing with a herby brightness that balances the sweetness beautifully. These are the kind of chips that disappear fast, so consider making a double batch.
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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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