Legume Free Maple & Sweet Potato Chips
Sweet potato chips that actually crisp up at home are a small miracle, and this version delivers with beautifully golden edges and a flavor that's anything but plain. The coating is a clever blend of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger — warm, slightly tangy, and just sweet enough to feel like a treat. Slicing the potatoes thin on a mandoline is the real secret, giving you that satisfying snap once they cool on the wire rack. For anyone navigating a legume-free lifestyle, snack time can feel limited, but this recipe sidesteps the whole problem entirely — every single ingredient is naturally free of beans, lentils, peas, and soy. There's no specialty shopping required, just pantry staples and a couple of sweet potatoes. A scatter of fresh thyme at the end adds a herby brightness that makes these feel genuinely elevated. Serve them straight off the rack while they're at peak crunch, because 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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