MSG Free Maple & Sweet Potato Chips
Sweet potatoes hit differently when they're sliced thin and roasted until the edges curl and caramelize — and this recipe leans hard into that magic. A quick toss in coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger gives every chip a warm, subtly spiced glaze that tastes far more complex than the short ingredient list suggests. For anyone avoiding flavor enhancers and additives, store-bought chips can feel like a minefield of hidden ingredients, so making your own from scratch is genuinely the move. Every single ingredient here is clean and straightforward — nothing processed, nothing suspicious, just real food doing its job beautifully. The mandoline-thin slices are the secret to getting those crispy, golden edges while keeping the centers just firm enough to hold together. A wire rack rest after baking lets them finish crisping without going soggy, so you get that satisfying snap in every bite. Finish with a scatter of fresh thyme if you have it on hand — it adds an herby brightness that makes these feel like something you'd order at a fancy restaurant.
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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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