Wheat Free Maple & Sweet Potato Chips
Sweet potato chips that actually crisp up at home are a rare and beautiful thing, and this baked version delivers on that promise with a flavor combination that feels almost indulgent. Coconut oil and pure maple syrup coat each thin-sliced round, while apple cider vinegar, turmeric, and ginger add a warm, subtly tangy depth that keeps you reaching back into the bowl. Every ingredient here is naturally free of wheat and gluten-containing grains — no swaps, no substitutions, just a clean and straightforward snack from the start. The key is slicing the sweet potatoes thin and giving each round its own space on the baking sheet so the oven heat can do its job without steaming the slices soft. A wire rack rest after baking is the finishing move that takes them from good to genuinely crispy. A scatter of fresh thyme at the end adds a herby brightness that makes these feel a little fancy without any extra effort. They're best eaten right away, which honestly won't be a problem.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!