Lupin Free Maple & Sweet Potato Chips
Sweet potato chips can be tricky to get right at home, but this oven-baked version nails the balance between crispy edges and a tender, flavorful center. A light coating of coconut oil and pure maple syrup gives each slice a subtle caramelized sweetness, while apple cider vinegar adds just enough brightness to keep things interesting. Ground turmeric and ginger bring a warm, earthy depth that makes these feel far more sophisticated than your average snack. The mandoline technique is the real secret here — thin, even slices mean the edges curl and crisp beautifully in the oven without burning before the centers cook through. Every ingredient in this recipe is naturally free from lupin, so there's no need to scrutinize labels or worry about hidden flour blends sneaking in. A final scatter of fresh thyme lifts the whole thing with a herby finish that makes these chips genuinely hard to stop eating. Serve them straight off the wire rack while they're still warm and at peak crunch.
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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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