Honey Free Maple & Sweet Potato Chips
Sweet potato chips can feel like a simple snack, but this version brings real depth with a glaze of pure maple syrup, coconut oil, apple cider vinegar, turmeric, and ginger — a combination that hits sweet, tangy, and warmly spiced all at once. The maple syrup does the heavy lifting here as the only sweetener, making this a great pick for anyone avoiding honey without sacrificing that caramelized, slightly sticky edge that makes baked chips so satisfying. Slicing the potatoes thin on a mandoline is the real secret — it lets the edges curl and crisp in the oven while the centers stay just firm enough to hold together. Spacing the slices out on the baking sheet is equally important, since crowding traps steam and kills the crunch you're going for. A quick flip halfway through baking and a few minutes on a wire rack to cool are all it takes to get that satisfying snap. Fresh thyme scattered over the top at the end adds a subtle herbal note that makes these feel a little more special than your average snack. Serve them right away while they're at peak crispness — they won't last long anyway.
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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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