Eggless Maple & Sweet Potato Chips
Sweet potato chips get a serious upgrade here, with thin-sliced rounds tossed in a glaze of coconut oil, pure maple syrup, apple cider vinegar, and warm spices before hitting a hot oven. The result is crispy, caramelized edges with just enough chew in the center — the kind of snack that disappears fast. Turmeric and ginger give every bite a subtle earthiness that balances the natural sweetness of the maple, while a finishing scatter of fresh thyme adds a little herby brightness if you're feeling fancy. The entire coating comes together in one bowl with a quick whisk, making this genuinely easy to pull off on a weeknight. Because the recipe relies entirely on whole, plant-based ingredients, there's no need to swap or substitute a thing — it's naturally free of eggs without any compromise to flavor or texture. The key to maximum crispiness is giving each slice its own space on the baking sheet and letting the chips rest on a wire rack before serving, so they firm up beautifully. These are the kind of homemade chips that make you wonder why you ever reached for a bag.
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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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