Emulsifier Free Maple & Sweet Potato Chips
Sweet potato chips can be a minefield when you're avoiding emulsifiers — most store-bought versions sneak in additives like soy lecithin or mono- and diglycerides to extend shelf life and improve texture. This homemade version keeps things beautifully clean, relying on melted coconut oil to coat each slice evenly without any synthetic binders or stabilizers. The result is a chip that crisps up naturally in the oven, with caramelized edges from a touch of pure maple syrup and a warm, earthy depth from turmeric and ginger. Apple cider vinegar adds just enough brightness to balance the sweetness, making every bite genuinely addictive. Slicing the sweet potatoes thin and giving each round its own space on the baking sheet is the real secret to getting that satisfying crunch — no emulsifiers needed, just good technique. A scatter of fresh thyme at the end lifts the whole thing and makes them feel a little fancy for something so simple. These are the kind of snack you make once and then find yourself making every single week.
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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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