Pork Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a glaze 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 and a warm, subtly spiced sweetness that makes it nearly impossible to stop at just one. Every ingredient is naturally free from pork and pork-derived additives, so there's no label-scanning anxiety — just clean, whole-food snacking. The apple cider vinegar adds a quiet brightness that keeps the maple from tipping into cloying territory, while the turmeric and ginger give the whole thing a gentle, earthy depth. Spacing the slices out on the baking sheet is the real trick to getting that satisfying crisp rather than a soft, steamed result, and the wire-rack rest at the end finishes the job beautifully. A scatter of fresh thyme over the top is optional but genuinely worth it — the herby, floral note plays off the sweetness in the best way. These work as a snack, a party appetizer, or an unexpectedly elegant side dish that looks like you tried much harder than you did.
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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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