Oats Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a punchy 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, a subtle warmth from the spices, and just enough sweetness to feel indulgent without going overboard. Every single ingredient in this recipe is naturally free from oats and oat derivatives — no grains, no fillers, nothing hiding in the pantry that could cause a problem. That matters more than it sounds, because plenty of packaged chips and snack foods carry oat-based coatings or are processed on shared lines. Making these at home puts you fully in control. The mandoline technique and single-layer baking are what make the texture work — proper spacing lets the heat circulate and crisp the edges instead of steaming them soft. A scatter of fresh thyme at the end is optional but genuinely worth it, adding a herby, savory note that balances the maple beautifully.
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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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