Low Sugar Turmeric & Ginger Sweet Potato Chips
Crunchy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying snack craving without a single gram of added sugar in sight. Store-bought chip alternatives can be sneaky — flavored varieties often hide sweeteners in the seasoning blend, making label-reading a part-time job. Here, the natural sweetness of the sweet potato does all the heavy lifting, balanced beautifully by earthy turmeric and a gentle kick of ginger. Coconut oil helps each thin round crisp up in the oven, and the trick of patting the slices completely dry before baking is what separates genuinely crunchy chips from sad, chewy ones. A mandoline makes quick work of getting those paper-thin, uniform slices that bake evenly and curl at the edges just the way a good chip should. A squeeze of fresh lemon juice at the end brightens everything up and adds a little zing that makes the spices pop. These are the kind of snack you make once and immediately add to the weekly rotation.
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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 tsp ground turmeric
- ½ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large rimmed baking sheets with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the sweet potatoes into rounds 1/16 to 1/8 inch thick — as uniform as possible so they bake evenly.
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