Fish Free 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, turmeric, and ginger before hitting a hot oven. The result is crispy-edged, warmly spiced, and just sweet enough to feel like a treat — without a single ingredient that comes from the sea. That matters more than you'd think, since plenty of store-bought snack chips use fish-derived flavorings or are processed on shared lines with seafood seasonings. Everything in this recipe is straightforward plant-based pantry staple territory, so you can snack with total confidence. The mandoline technique is the real secret weapon — slicing to that 1/8-inch thickness means the edges go golden and curl beautifully while the centers stay just firm enough to hold up. A finishing scatter of fresh thyme adds an herby brightness that balances the maple glaze perfectly. Let them cool on a wire rack for a few minutes and watch them crisp 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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