Shellfish Free Maple & Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things up a notch with a glaze of pure maple syrup, warm turmeric, and a splash of apple cider vinegar that caramelizes beautifully in the oven. The result is crispy-edged rounds with a hint of sweetness, a gentle earthiness from the ginger, and just enough tang to keep every bite interesting. Every single ingredient here is naturally free from shellfish and ocean-derived additives — no label-scanning required, just whole, straightforward pantry staples. The coconut oil helps the slices roast rather than steam, and the trick of spacing them out on the baking sheet is what gets you that satisfying crunch at the edges. A wire rack cool-down finishes the job, letting the chips firm up into something that genuinely rivals anything from a bag. Fresh thyme scattered over the top at the end adds a subtle herby lift that makes these feel a little fancy without any extra effort. 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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