Pistachio Free Maple & Sweet Potato Chips
Sweet potato chips get a serious upgrade here, with a glaze of pure maple syrup, coconut oil, and apple cider vinegar that caramelizes beautifully in a hot oven. A pinch of turmeric and ground ginger give each slice a warm, subtly spiced depth that makes these impossible to stop eating. The trick is slicing the potatoes thin and giving every piece its own space on the baking sheet — that's what turns them golden and crisp at the edges instead of soft and steamy. Flipping them halfway through is the other non-negotiable step, ensuring even color and that satisfying snap when they cool on the rack. Because every ingredient here is a whole, recognizable food, there's no need to scan labels for hidden nut-based oils or shared-facility warnings — just straightforward, clean snacking. Fresh thyme scattered over the top at the end is optional, but it adds a herby brightness that really ties the sweet and savory notes together. These are best eaten right away while the edges are still crisp, though honestly they rarely last long enough to go soft.
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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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