Turkey Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a glossy mix of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. The result is chips with caramelized, golden edges, a gentle warmth from the spices, and just enough sweetness to make them completely addictive. This is the kind of snack that disappears off the tray before it even makes it to the table. Every ingredient is straightforward and plant-based, so there's zero guesswork about what's actually in your food — no mystery seasonings, no animal-derived additives, just clean, whole components you can see and name. The mandoline technique is the real secret weapon here, giving you uniform slices that crisp evenly rather than turning soft in the middle. A scatter of fresh thyme at the end adds a herby, aromatic finish that makes these feel genuinely special. Serve them straight from the rack while they're still warm and crackling for the best possible 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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