Capsaicin Free Maple & Sweet Potato Chips
Sweet potatoes hit differently when they're sliced thin and roasted until the edges curl and caramelize, and this recipe is proof. A quick toss in coconut oil, pure maple syrup, and apple cider vinegar gives each chip a glossy, lightly sweet coating that bakes into something genuinely addictive. Ground turmeric and ginger add warmth and depth without any heat, making these a brilliant snack for anyone who needs to avoid capsaicin — no chili powder, no paprika, no hidden pepper derivatives anywhere in the mix. The mandoline technique is the real secret here: that consistent 1/8-inch thickness means the edges go golden and crisp while the centers stay just firm enough to hold together. Letting them cool on a wire rack for a few minutes after baking is a small step that makes a big difference in the final crunch. A scatter of fresh thyme at the end lifts the whole thing with a subtle herby note that feels a little fancy for something so easy. These are the kind of chips that disappear fast, so consider making a double batch.
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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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