Almond Free Turmeric & Ginger Sweet Potato Chips
Sweet potato chips from a bag are often made on shared lines with tree nuts, so making your own is a genuinely smart move if you're navigating nut-free snacking. These oven-baked rounds get their gorgeous golden color from ground turmeric and a warm kick from ginger, with coconut oil helping everything crisp up beautifully in the oven. The key to getting that satisfying crunch is slicing the sweet potatoes as thin and uniform as possible — a mandoline makes this a breeze — and patting them completely dry before they hit the baking sheet. A single layer, a mid-bake flip, and a little patience in those final minutes are all it takes to land chips with lightly curled, golden edges. They firm up even more as they cool, so resist the urge to pull them early. A squeeze of fresh lemon juice right before serving adds a bright little lift that plays surprisingly well against the earthy spices. These are the kind of snack that disappears fast, so you might want to make 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 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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