Pecan Free Maple & Sweet Potato Chips
Sweet potato chips get a serious upgrade here, with thin-sliced rounds glazed in a punchy mix of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. The result is caramelized, lightly crispy edges with a warm, earthy sweetness that feels far more special than anything out of a bag. Because every ingredient is whole and straightforward, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from shared processing lines — you know exactly what went into the bowl. The trick to getting that satisfying crunch is slicing the potatoes thin and giving each round its own space on the baking sheet, so the heat circulates and crisps rather than steams. A quick flip halfway through and a few watchful minutes at the end keeps the maple glaze from tipping into burnt territory. Cooling them on a wire rack is the final move — they firm up beautifully as the air hits them. A scatter of fresh thyme over the top is optional, but it adds a herby brightness that makes these feel genuinely snack-worthy.
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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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