Cashew Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a glaze of coconut oil, pure maple syrup, apple cider vinegar, and warm spices before hitting a hot oven. The result is a snack with caramelized, golden edges, a subtle earthy sweetness from turmeric and ginger, and just enough tang to keep things interesting. Cashew-based coatings and nut-heavy snack mixes are everywhere these days, so having a go-to chip recipe built entirely from whole, simple ingredients is genuinely refreshing. Every component here is straightforward and easy to verify, which means no label-scanning stress and no cross-contact concerns from mystery seasonings. The key is slicing the rounds thin and giving each one its own space on the baking sheet — that's what turns soft sweet potato into something with real crunch and crispy, curling edges. A final scatter of fresh thyme adds a herby lift that makes these feel a little fancy without any extra effort. Let them cool on a wire rack for a few minutes and they'll crisp up even more before you dig in.
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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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