Chicken Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, transformed into crispy, caramelized chips with nothing more than pantry staples and a hot oven. The combination of maple syrup and apple cider vinegar creates a glaze that's both sweet and subtly tangy, while turmeric and ginger add a warm, earthy depth that makes these anything but ordinary. Coconut oil helps the edges turn golden and slightly crisp without any heaviness, and a scatter of fresh thyme at the end lifts the whole thing with a herby brightness. The mandoline trick is key — getting those slices uniformly thin means the edges curl and crisp beautifully while the centers stay just tender enough to hold together. Letting them rest on a wire rack after baking is the move that takes them from soft to genuinely snackable, so resist the urge to dig in immediately. These are the kind of chips that disappear fast, whether you're serving them as a side, a snack, or just eating them straight off the rack.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!