Pregnancy Friendly Maple & Sweet Potato Chips
Sweet potatoes are already a pregnancy powerhouse, packed with beta-carotene and naturally satisfying that craving for something a little sweet and a little salty all at once. These oven-baked chips get their golden edges from a simple glaze of coconut oil, pure maple syrup, and apple cider vinegar — no mystery ingredients, no additives, just a short list of wholesome pantry staples you can feel good about. A pinch of turmeric and ground ginger bring gentle warmth to every bite, and both are used in modest, food-safe amounts that fit comfortably into a balanced pregnancy diet. The key to getting that satisfying crisp is slicing the sweet potatoes thin and giving each round its own space on the baking sheet — crowding them leads to steaming, and nobody wants a soggy chip. Once they come off the rack and cool for a few minutes, the edges firm up beautifully, making them perfect for snacking straight from the pan or pairing with a dip. Fresh thyme scattered on top at the end adds a bright, herby finish that makes the whole tray feel a little more special. Whether you're navigating first-trimester snack cravings or just want something nourishing and genuinely delicious, this one delivers.
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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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