Cinnamon Free Maple & Sweet Potato Chips

Sweet potato chips can be tricky to season without reaching for the usual warm-spice blends that so often sneak cinnamon into the mix, but this recipe sidesteps that entirely with a lineup that's just as bold and satisfying. Thin-sliced sweet potatoes get tossed in melted coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger — a combination that delivers earthy sweetness and a subtle tang without a trace of the offending spice. The mandoline-thin rounds roast at high heat until the edges curl and turn golden, giving you that satisfying crunch you want from a chip alongside the naturally caramelized flavor of the potato itself. A quick flip halfway through is the only real technique required, and the wire rack rest at the end is the secret to getting them properly crisp rather than soft. The maple syrup does caramelize fast near the end, so keeping an eye on the oven in those final minutes pays off. A scatter of fresh thyme over the top adds a herby, aromatic finish that makes these feel genuinely special. They're the kind of snack that disappears fast, so consider making a double batch from the start.

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