Chestnut Free Maple & Sweet Potato Chips
Sweet potato chips get a serious upgrade here, with thin-sliced rounds tossed in a glaze of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. The result is crispy, caramelized edges with just enough chew in the center — sweet, tangy, and warmly spiced all at once. Every single ingredient in this recipe is naturally free from tree nuts, including chestnuts, so there's no label-scanning or substitution stress involved. The mandoline technique is the real secret weapon — getting those slices to a uniform 1/8-inch thickness means they bake evenly and develop that satisfying crunch without burning. Spacing them out on the baking sheet is equally important, since crowded slices steam instead of crisp, and the maple syrup glaze needs direct oven heat to do its thing. A final scatter of fresh thyme adds a herby, savory note that balances the sweetness beautifully. These are best eaten straight off the wire rack while they're still crackling.
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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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