Carrageenan Free Maple & Sweet Potato Chips
Sweet potato chips can be a minefield when they come from a bag — thickeners and stabilizers have a way of sneaking into coatings and seasonings you'd never expect. This oven-baked version keeps everything clean and straightforward: just real sweet potatoes, coconut oil, pure maple syrup, apple cider vinegar, and a warm blend of turmeric and ginger. The result is a snack with beautifully caramelized edges, a gentle sweetness, and just enough tang to keep things interesting. Slicing the potatoes thin on a mandoline is the real secret to getting those crispy, curled edges that make these so satisfying to eat. The maple syrup does double duty — it adds flavor and helps the chips develop that gorgeous golden color in the oven, though you'll want to keep a close eye on them toward the end of the bake. A few minutes on a wire rack after they come out of the oven lets them firm up into proper chip territory. Finish with a scatter of fresh thyme if you have it on hand, and try not to eat them all before they make it to the table.
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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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