Paleo Maple & Sweet Potato Chips
Sweet potato chips that actually crisp up in the oven are one of those small kitchen victories that never gets old. The trick here is slicing the rounds thin and even — a mandoline makes this effortless — then giving each slice enough room on the baking sheet to roast rather than steam. Coconut oil handles the high heat beautifully, while a touch of maple syrup caramelizes the edges into something almost candy-like without any refined sugar in sight. Apple cider vinegar cuts through the sweetness just enough to keep things balanced, and the turmeric and ginger add a warm, earthy depth that makes these taste far more interesting than anything from a bag. Everything in this recipe is whole-food and grain-free, so there's no need to scrutinize labels or worry about sneaky additives. A scatter of fresh thyme at the end is optional but genuinely worth it — the herby brightness plays perfectly against the sweet, golden chips. Let them cool on a wire rack for a few minutes and watch them firm up right before your eyes.
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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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