Citric Acid Free Maple & Sweet Potato Chips
Sweet potato chips from a bag almost always hide citric acid as a preservative or flavor enhancer, which makes store-bought snacking a frustrating guessing game. This oven-baked version keeps things clean and straightforward, relying on coconut oil, pure maple syrup, and a touch of apple cider vinegar to deliver real, recognizable flavor without any hidden additives. The result is a chip with golden, slightly caramelized edges and a satisfying crunch that builds as the slices cool on the rack. Ground turmeric and ginger add a warm, earthy depth that pairs beautifully with the natural sweetness of the potato, and a scatter of fresh thyme at the end lifts the whole thing with a herby brightness. The key to getting that crisp texture is slicing thin and giving each round its own space on the pan — crowding is the enemy here, and the recipe is upfront about that. These are best eaten fresh, right off the rack, when the edges are at peak crunch and the maple glaze is still fragrant.
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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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