Low Iodine Maple & Sweet Potato Chips
Sweet, crispy, and kissed with warm spice, these oven-baked chips are the kind of snack that disappears fast. Thin-sliced sweet potatoes 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 golden edges, a hint of caramel, and just enough heat from the ginger to keep things interesting. For anyone navigating a low-iodine approach, this recipe is a natural fit: every ingredient is a whole, unprocessed pantry staple with no iodized salt, no dairy, and no seafood-derived additives in sight. The fine sea salt used here is the right call, since standard iodized table salt is one of the sneakiest sources to avoid. Slicing the potatoes thin and giving each round its own space on the baking sheet is the key to getting that satisfying crisp rather than a soggy steam situation. A wire rack rest after baking finishes the job, so by the time you scatter on the fresh thyme they're perfectly crunchy. These are equally at home as an afternoon snack or a crowd-pleasing side that no one will guess was built around a dietary need.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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