Black Pepper Free Maple & Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things to a whole new level with a glaze of coconut oil, pure maple syrup, and apple cider vinegar that caramelizes beautifully in the oven. A pinch of turmeric and ground ginger bring warmth and depth without any of the sharp, biting heat that black pepper typically adds — making these genuinely safe and delicious for anyone who needs to avoid it. So many packaged snacks and even homemade chip recipes default to pepper as a seasoning reflex, but this one proves you really don't need it. The key is slicing the sweet potatoes thin and giving each round its own space on the baking sheet so the edges get golden and crisp rather than steaming soft. A wire rack rest after baking does the final work, letting the chips firm up into that satisfying crunch. A scatter of fresh thyme at the end adds a subtle herby note that feels a little fancy for something this easy. Serve them straight off the rack while they're at their crispiest — they won't last long.
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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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