Caffeine Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a punchy mix of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. The result is crispy-edged, golden chips with a flavor that's earthy, lightly sweet, and just a little tangy — the kind of snack that disappears fast. Every single ingredient in this recipe is naturally free of caffeine, so there's no label-scanning or ingredient-swapping required. The maple syrup caramelizes beautifully in the oven, which means you get that irresistible golden color without any additives or mystery ingredients. A wire rack rest after baking is the secret move — those few minutes of cooling are what take the chips from soft to genuinely crisp. A scatter of fresh thyme at the end adds an herby, aromatic finish that makes these feel a little fancy without any extra effort. Serve them straight from the rack while they're 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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