Peanut 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 chips with caramelized, golden edges, a gentle warmth from the spices, and just enough sweetness to make them completely addictive. Bagged snacks can be a minefield when you're avoiding peanuts — shared lines, ambiguous labeling, and mystery seasonings make the snack aisle stressful. Making these at home means you control every single ingredient, and this short, clean list gives you nothing to second-guess. The mandoline technique is the real secret: uniform slices mean even crisping, and flipping halfway through ensures both sides get that satisfying crunch. A scatter of fresh thyme at the end adds an herby, almost savory note that balances the maple beautifully. Let them cool on a wire rack for a few minutes and watch them firm up right before your eyes — then try not to eat the whole batch in one go.
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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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