High Fructose Corn Syrup Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a fragrant blend 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 sweetness that feels indulgent without a drop of processed syrup in sight. Store-bought snacks are notorious for sneaking in high fructose corn syrup even when you least expect it, so making your own is genuinely the easiest way to stay in control of what you're eating. Every ingredient here is straightforward and real — nothing hidden, nothing artificial. The apple cider vinegar adds a subtle tang that balances the maple beautifully, and the turmeric and ginger give the whole batch a gorgeous color and a gentle warmth. A final scatter of fresh thyme takes these from simple snack to something you'd proudly set out at a dinner party. Let them cool on a wire rack for a few minutes and watch them crisp up even further — patience is the secret ingredient.
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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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