Soy Free Maple & Sweet Potato Chips
Sweet potato chips can be surprisingly tricky to pull off at home, but this oven-baked method nails the balance between crispy edges and a tender, hold-together center. The thin-sliced rounds get tossed in a glaze of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven — and the result is something genuinely special. That touch of vinegar cuts through the sweetness just enough to keep things interesting, while the warm spices give every bite a subtle, earthy depth. Because the ingredient list is built entirely around whole, simple pantry staples, there's no need to scrutinize labels for hidden soy derivatives that sneak into so many packaged snacks and sauces. The key move here is spacing the slices out in a single layer so they roast rather than steam, and flipping halfway through ensures even caramelization on both sides. A wire rack rest after baking lets them crisp up beautifully without any extra fuss. Finish with a scatter of fresh thyme if you have it — it's a small touch that makes the whole tray feel a little more elevated.
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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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