Sesame Free Maple & Sweet Potato Chips
Sweet potato chips can be a minefield when they come from a bag — sesame oil shows up in more snack seasonings than you'd expect, and "natural flavors" on a label rarely tells the whole story. This oven-baked version keeps every ingredient completely transparent, so you know exactly what you're eating. 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 crispy-edged, warmly spiced, and just a little sweet in the best possible way. The trick is slicing them thin and giving each round its own space on the pan; crowding is the enemy of crunch, and this recipe is very clear about that. A final rest on a wire rack lets them firm up into proper chips rather than soft rounds. A scatter of fresh thyme at the end adds a subtle herby note that makes the whole thing feel a little fancy for something so simple. These disappear fast, so consider making a double batch.
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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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