Macadamia Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a glaze of coconut oil, pure maple syrup, apple cider vinegar, and warm spices before hitting a hot oven. The result is crispy-edged, golden chips with a subtle sweetness that's balanced by the tang of the vinegar and the earthiness of turmeric and ginger. A mandoline makes quick work of the slicing, and the single-layer baking method is the real secret to getting that satisfying crunch rather than a soggy, steamed mess. The maple syrup caramelizes beautifully around the edges — just keep a close eye during those final minutes, because that natural sugar moves fast. Once they come off the rack and cool for a few minutes, they firm up into proper chips that are genuinely hard to stop eating. A scatter of fresh thyme at the end adds a herby, aromatic finish that makes these feel a little fancy without any extra effort. Every ingredient here is straightforward and tree-nut-free by nature, so you can snack with total confidence.
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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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