Xanthan Gum Free Maple & Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and tossed in a punchy mix of coconut oil, pure maple syrup, apple cider vinegar, turmeric, and ginger before hitting a hot oven. The result is golden, lightly caramelized chips with crisp edges and a warm, subtly spiced sweetness that makes it nearly impossible to stop at just one. Every single ingredient in this recipe is naturally free of xanthan gum — no thickeners, no binders, no additives of any kind — so what you see on the list is exactly what ends up on your plate. That matters more than it might seem, because xanthan gum quietly shows up in a surprising number of packaged snacks and seasoning blends, making store-bought chips a bit of a gamble. Here, you're fully in control from start to finish. The mandoline technique is the real secret to getting that satisfying crunch, and the wire rack cooling step lets the chips firm up beautifully without any fuss. A scatter of fresh thyme at the end adds an herby, aromatic finish that makes these feel genuinely special.
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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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