Gelatin Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a punchy mix of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. The result is crispy-edged, golden chips with a warmly spiced, slightly tangy sweetness that makes it nearly impossible to stop at just a handful. Every single ingredient in this recipe is naturally free from animal-derived thickeners or setting agents, so there's nothing hidden to second-guess — just whole, clean pantry staples doing all the work. The mandoline technique is key: those thin, even slices are what allow the edges to curl and caramelize beautifully without turning soggy in the middle. A wire rack rest after baking is the finishing move, letting the chips firm up into that satisfying crunch without any extra fuss. Scatter on fresh thyme if you have it — it adds a subtle herbal note that makes these feel genuinely special. Serve them straight away and watch them disappear.
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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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