Rice 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 into something almost addictive at the edges. A pinch of turmeric and ground ginger give each slice a warm, earthy depth that makes these feel far more sophisticated than your average snack. The mandoline-thin slices are the secret — they crisp up beautifully in a hot oven, especially once you flip them halfway through and let the edges curl and turn golden. Skipping rice or rice-based ingredients is genuinely easy here because every single component is a whole food you can see and verify, no hidden starches or fillers in sight. The wire rack rest at the end is a small but important step, letting the chips firm up into that satisfying crunch without any extra fuss. Fresh thyme scattered on top at the end is optional but highly recommended — it adds a herby brightness that balances the sweetness perfectly. These are best eaten right away while the edges are still crisp and the glaze is at its most fragrant.
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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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