Pescatarian Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, transformed into golden, caramelized chips with crispy edges and a warmly spiced coating that hits every note. Coconut oil and pure maple syrup work together to create that irresistible lacquered finish, while apple cider vinegar adds just enough brightness to keep things from tipping into overly sweet territory. Turmeric and ginger bring a gentle earthiness that makes these feel a little more interesting than your average snack. The mandoline trick is key — getting those slices uniformly thin is what separates truly crispy chips from a sad, soggy situation. A wire rack rest after baking is the move that locks in the crunch, so don't skip it. Fresh thyme scattered over the top at the end adds a herby, aromatic finish that makes these feel genuinely special. Whether you're serving them alongside a meal or just snacking straight off the rack, these are the kind of plant-forward bites that disappear fast.
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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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