Seed Oil Free Maple & Sweet Potato Chips
Sweet potato chips sound simple enough, but most store-bought versions and even plenty of homemade recipes lean on sunflower, canola, or vegetable oil — exactly the kinds of refined seed oils that can be hard to avoid. Here, coconut oil steps in as the fat of choice, giving each slice a clean, subtly rich base that crisps beautifully in a hot oven without any of the usual concerns. A drizzle of pure maple syrup and a splash of apple cider vinegar create a glaze that caramelizes at the edges, while ground turmeric and ginger add a warm, earthy depth that makes these taste far more interesting than a standard chip. The mandoline technique is the real secret — getting those slices to a consistent 1/8-inch thickness means the edges go golden and slightly curled while the centers stay firm and satisfying. Cooling them on a wire rack for just a few minutes after baking lets them finish crisping up on their own, so resist the urge to dive in immediately. A scatter of fresh thyme at the end ties everything together with a herby brightness that feels almost fancy for something this easy. These are the kind of snack you make once and then find yourself craving on repeat.
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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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