Gluten Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a glaze of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. Every single ingredient in this recipe is naturally free from gluten, so there's no swapping, substituting, or label-squinting required — it just works as written. The combination of maple syrup and apple cider vinegar creates this addictive sweet-tangy coating that caramelizes beautifully at the edges, giving you chips that are golden, a little chewy in the center, and satisfyingly crisp at the rim. Turmeric and ginger add a warm, earthy depth that makes these taste far more complex than a four-ingredient snack has any right to. The wire rack rest at the end is the secret move — those last few minutes of cooling are what take them from soft to genuinely snackable. A scatter of fresh thyme on top is optional, but it adds a herby brightness that makes the whole tray feel a little fancy. These are the kind of chips you bring to a gathering and watch disappear before you've even set down the tray.
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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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