Vegan Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, transformed into crispy, caramelized chips with nothing but wholesome plant-based ingredients. The combination of coconut oil and pure maple syrup creates a glossy coating that crisps beautifully in the oven, while apple cider vinegar adds just enough brightness to balance the sweetness. Ground turmeric and ginger bring a warm, earthy depth that makes these taste far more complex than the short ingredient list suggests. The key is slicing thin and giving each round its own space on the pan — that's what separates genuinely crispy chips from a soggy, steamed disappointment. A final scatter of fresh thyme takes them from snack territory into something you'd proudly set out at a dinner party. They firm up even more as they cool on the wire rack, so resist the urge to eat them straight off the pan — though it will be hard. Every ingredient here is naturally free from animal products, so there's no substituting or second-guessing, just straightforward, delicious cooking.
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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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