Vegetarian Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, transformed into crispy, caramelized chips with a glaze of coconut oil, pure maple syrup, and apple cider vinegar. The combination of turmeric and ginger gives every bite a warm, earthy depth that makes these feel far more interesting than your average snack. Slicing the rounds thin on a mandoline is the real secret — that 1/8-inch thickness is what lets the edges curl and go golden while the centers stay just firm enough to hold together. The maple syrup does most of the flavor heavy lifting, but it also means you need to keep a close eye on the oven in those final minutes so the edges don't tip from caramelized to burnt. Spacing the slices out on the baking sheet is non-negotiable; crowding them traps steam and you'll end up with soft rounds instead of chips. A scatter of fresh thyme at the end adds a herby brightness that cuts through the sweetness beautifully. These are best eaten straight off the wire rack while they're still crackling — they make a stunning snack or a side dish that genuinely impresses.
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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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