Citrus Free Maple & Sweet Potato Chips
Sweet potatoes are already one of the most naturally satisfying snack bases out there, and roasting them thin with a touch of maple syrup and warm spices takes them somewhere genuinely special. The edges turn golden and slightly caramelized while the centers stay just firm enough to hold up — that texture contrast is what makes these so hard to stop eating. Apple cider vinegar adds a gentle tang that balances the sweetness without leaning on any citrus, which makes this recipe a reliable go-to when you need bold flavor but need to keep things free from lemon, lime, or orange. Ground turmeric and ginger bring earthy warmth, and a scatter of fresh thyme at the end lifts the whole thing with a subtle herby finish. The key to getting real crispiness is slicing the potatoes thin and giving each piece its own space on the pan — the instructions walk you through exactly that, including a flip halfway through so both sides get even color. These are best eaten right off the rack while they're still warm, though they'll continue to firm up as they cool.
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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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