Celery Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a glossy mix of coconut oil, pure maple syrup, apple cider vinegar, and warm spices before hitting a hot oven. The result is chips with caramelized, golden edges, a gentle sweetness, and a subtle kick of turmeric and ginger that makes them completely addictive. Every ingredient in this recipe is naturally free from celery and celery derivatives — no seasoning blends, no hidden flavor bases, just clean, whole-food pantry staples you can trust. The trick to getting that satisfying crisp is slicing the potatoes to a consistent 1/8-inch thickness and giving each slice its own space on the baking sheet so the heat can do its job. A quick flip halfway through and a few minutes on a wire rack to cool are all it takes to go from soft and floppy to genuinely snackable. A scatter of fresh thyme at the end adds a herby brightness that plays beautifully against the maple glaze. These are the kind of chips you make once and immediately add to the regular rotation.
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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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