Brazil Nut Free Maple & Sweet Potato Chips
Sweet potato chips get a serious upgrade here, with a glaze of pure maple syrup, coconut oil, and apple cider vinegar that caramelizes beautifully in a hot oven. A pinch of turmeric and ground ginger add warmth and a gorgeous golden hue, while optional fresh thyme brings a herby finish that makes these feel genuinely special. The thin-sliced rounds crisp at the edges and firm up as they cool on the rack, giving you that satisfying snap you want from a chip without any deep frying. Avoiding brazil nuts and other tree nuts in packaged snacks can be a real headache, since so many store-bought chips are processed on shared lines — making these from scratch with straightforward pantry ingredients completely sidesteps that concern. The key technique here is spacing: a single layer with small gaps between each slice means the oven roasts rather than steams, so you actually get crispy results. Keep a close eye during the final minutes, because the maple syrup can take the edges from golden to dark very quickly. These are best eaten right off the rack while they're still 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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