Dairy Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced thin and tossed in a glossy mix of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. The result is crispy-edged, warmly spiced chips with just enough sweetness to feel indulgent — and every single ingredient is naturally free of dairy, no substitutions required. Coconut oil does the heavy lifting that butter would in a lesser recipe, helping the slices caramelize beautifully without any richness lost in translation. The apple cider vinegar is the quiet hero, cutting through the sweetness and keeping the flavor balanced rather than cloying. A mandoline makes quick work of getting those even, paper-thin rounds that crisp at the edges while staying just tender in the center — though a sharp knife and a little patience works just as well. Fresh thyme scattered over the top at the end adds an herby, almost floral note that makes these feel genuinely special. Let them cool on a wire rack for a few minutes and watch them firm up into snackable perfection right before your eyes.
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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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