Artificial Flavors Free Turmeric & Ginger Sweet Potato Chips
Snack time gets a serious upgrade when you swap the bag for the oven and let real ingredients do all the work. These crispy rounds get their gorgeous golden color from ground turmeric and a warm kick from ground ginger — no mystery powders, no lab-created flavor enhancers, just spices you can actually name. Coconut oil helps each slice crisp up beautifully in the oven while carrying all that earthy, aromatic seasoning into every bite. The mandoline trick is the real secret here: uniform slices mean even baking, and that final cool-down on the pan is what takes them from soft to genuinely satisfying crunch. A little squeeze of fresh lemon juice at the end brightens everything up and adds a subtle zing that makes the whole batch feel almost fancy. Store-bought chips are notoriously loaded with "natural flavors" and other vague additives, so making your own means you know exactly what went into the bowl.
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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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