Sweet potato chips from a bag almost always come with a long ingredient list full of synthetic preservatives you'd rather avoid — but these are made with nothing but whole, recognizable pantry staples. Coconut oil, pure maple syrup, apple cider vinegar, and a warm blend of turmeric and ginger do all the heavy lifting here, delivering flavor that's genuinely complex without a single additive in sight. The maple syrup caramelizes beautifully in the oven, giving the edges a golden, slightly sticky crisp that makes these incredibly hard to stop eating. Slicing the sweet potatoes thin and baking them in a single layer is the key to getting that satisfying crunch — patience with spacing pays off big here. A final cool on the wire rack lets them firm up perfectly, and a scatter of fresh thyme takes the whole thing somewhere a little more sophisticated. These are the kind of snack that makes you wonder why you ever reached for a store-bought bag in the first place.
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Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
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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