Gut Friendly Maple & Sweet Potato Chips
Sweet potatoes are already a gut-friendly powerhouse, and turning them into crispy, caramelized chips makes them genuinely hard to stop eating. The coating here is doing a lot of smart work: coconut oil for a clean fat, apple cider vinegar to add a gentle tang that also supports digestion, and ground turmeric and ginger — two ingredients with well-known anti-inflammatory and gut-soothing reputations. Pure maple syrup brings just enough natural sweetness to balance the spice without anything refined or processed sneaking in. The mandoline-thin slices and single-layer baking method are the real secrets to getting that satisfying crunch without deep frying or any ingredients your gut would have to fight through. A final cool on the wire rack lets them firm up beautifully, so you get a chip that actually snaps. Scatter fresh thyme over the top and you have a snack that feels indulgent but is quietly doing your digestive system a favor.
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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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