Lactose 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. Every single ingredient in this recipe is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — it just works as written. The coconut oil crisps the edges beautifully while the maple syrup caramelizes into something almost candy-like, so keep a close eye during those final minutes. Flipping each slice halfway through is the move that takes these from soft and steamed to genuinely snappy at the edges. A scatter of fresh thyme at the end adds an herby, aromatic note that balances all that sweetness without overwhelming it. Let them cool on a wire rack for a few minutes and watch them firm up right before your eyes — patience pays off here. These are the kind of snack that disappears fast, so consider making two batches from the start.
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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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