Hazelnut Free Maple & Sweet Potato Chips
Sweet potato chips can feel like a simple snack, but this version takes them somewhere genuinely special. Thin-sliced rounds get tossed in a glaze of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven — the result is caramelized edges, warm spice, and just enough sweetness to keep you reaching back into the bowl. A mandoline makes quick work of the prep, and the single-layer baking method is the real secret to getting those satisfying crispy edges rather than a soggy pile. The maple syrup does caramelize fast near the end, so keeping an eye on the last few minutes is the only real trick here. Many packaged chips and snack mixes rely on shared lines with tree nuts, making store-bought options a gamble — these are made entirely from whole, straightforward ingredients with no hidden surprises. A scatter of fresh thyme over the top right before serving adds a herby lift that makes them feel a little fancy without any extra effort. They're best eaten warm off the rack, though they'll crisp up even more as they cool.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!