Paraben 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, and warming spices before hitting a hot oven. The result is crispy-edged, caramelized chips with a subtle kick of turmeric and ginger that makes them genuinely hard to stop eating. For anyone navigating parabens in packaged snacks — where preservatives and synthetic additives tend to hide in plain sight — making chips from scratch with whole, recognizable ingredients is the cleanest path forward. Every component here is straightforward and naturally derived, from the coconut oil to the apple cider vinegar, so there's no guesswork about what's actually in your snack. The key to getting that satisfying crunch is slicing evenly (a mandoline is your best friend) and giving each slice its own space on the baking sheet so the heat can work its magic. A wire rack cool-down is the final trick — those last few minutes off the pan are what take them from good to genuinely crispy. Finish with a scatter of fresh thyme if you have it, and serve them while they're still warm.
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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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