Sweet, crispy, and kissed with warm spice, these oven-baked chips are the kind of snack that disappears fast. For anyone navigating a nightshade-free lifestyle, finding a satisfying chip alternative can feel like a real challenge — most store-bought options are made from white potatoes or dusted with paprika and cayenne, both firmly off the list. Sweet potatoes, however, are completely in the clear, making them a natural star here. The coating of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger creates a glaze that caramelizes beautifully in the oven, giving each slice golden, slightly curled edges and a deep, complex flavor. Slicing them thin on a mandoline is the secret to getting that satisfying crunch, and the wire-rack rest at the end finishes the job. A scatter of fresh thyme at the end adds a subtle herbal note that makes these feel genuinely special, not just a workaround. Serve them straight from the rack while they're still warm — they won't last long.
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Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
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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