Walnut Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a glaze of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. The result is crispy-edged, warmly spiced chips with just enough sweetness to feel indulgent and just enough tang to keep things interesting. Snack foods and flavored chips are notorious for hiding unexpected ingredients, so making your own means you know exactly what's in every bite — no label anxiety required. The mandoline technique is the real secret weapon here, giving you uniform slices that crisp evenly without burning in the center. A wire rack rest after baking is a small but important step that takes these from good to genuinely crunchy. A scatter of fresh thyme at the end adds a herby, aromatic finish that makes them feel almost fancy. These are the kind of snack that disappears fast, so consider making a double batch.
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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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