Mushroom Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a glossy mix of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. The result is a snack with caramelized, golden edges and a warm, subtly spiced sweetness that feels indulgent without being heavy. Every single ingredient in this recipe is completely plant-based and naturally free from fungi, so there's zero guesswork about what's in your bowl. The apple cider vinegar adds a quiet brightness that keeps the sweetness from going over the top, while the turmeric and ginger give each chip a gentle, earthy depth. Getting the slices to an even 1/8-inch thickness is the real key — a mandoline makes this effortless, but a sharp knife and a little patience work just as well. A wire rack rest after baking is the move that takes them from soft to genuinely crispy, so don't skip those five minutes. Finish with a scatter of fresh thyme and serve immediately for the best texture.
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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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