Seeds Free Maple & Sweet Potato Chips
Sweet potato chips can be tricky to get right at home, but this oven-baked version nails the balance between crispy edges and a tender center. The magic comes from slicing the rounds thin and giving each one enough space on the baking sheet — a small detail that makes a huge difference between chips and soggy rounds. Coconut oil and a drizzle of pure maple syrup create a lightly caramelized coating, while apple cider vinegar adds just enough brightness to keep things from tasting too sweet. Ground turmeric and ginger bring a warm, earthy depth that makes these feel genuinely special rather than just a snack-bowl afterthought. Every ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out — it all just works as written. A scatter of fresh thyme at the end is optional but worth it, adding a herby lift that makes these feel almost restaurant-worthy. Let them cool on a wire rack for a few minutes before diving in, and you'll be rewarded with a satisfying crunch in every bite.
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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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