Red Meat Allergy Friendly Maple & Sweet Potato Chips
Sweet, crispy, and kissed with warm spice, these oven-baked chips are the kind of snack that disappears fast. Thin-sliced sweet potatoes get tossed in a glaze of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven — the result is golden edges, a satisfying crunch, and a flavor that's somehow both cozy and bright. Every single ingredient here is naturally plant-based and free from red meat and its derivatives, so there's no label-scanning or substitution stress involved. The mandoline trick is the real secret weapon: getting those slices to a uniform 1/8-inch thickness means the edges crisp up beautifully while the centers stay just firm enough to hold together. A wire rack rest after baking lets them finish crisping without going soggy, which is the detail most homemade chip recipes skip. A scatter of fresh thyme at the end adds a herby lift that makes these feel a little more special than your average snack. Serve them straight off the rack while they're still warm — they won't last long.
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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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