Breastfeeding Friendly Maple & Sweet Potato Chips
Sweet potatoes are already a nutritional powerhouse, and roasting them into crispy chips with coconut oil, pure maple syrup, and a touch of apple cider vinegar turns a humble root vegetable into something genuinely craveable. The thin-sliced rounds get golden and curled at the edges, with just enough sweetness from the maple to balance the warm depth of turmeric and ginger underneath. Those two spices in particular have long been celebrated for their supportive properties, making this snack feel like a genuinely nourishing choice rather than just a treat. Coconut oil helps each slice crisp up beautifully in the oven without any of the refined or processed fats you'd find in a store-bought chip. A scatter of fresh thyme at the end adds a subtle herbal note that makes the whole thing feel a little more special. The technique is straightforward — slice thin, coat evenly, give each chip its own space on the pan — and the results are the kind of snack you'll want to make on repeat.
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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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