Barley Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying crunch you crave without a single grain in sight. Coconut oil gives each slice a beautifully light coating that crisps up in the oven, while turmeric and ginger bring a bold, earthy heat that makes plain chips feel completely outclassed. The real secret is getting those slices paper-thin and bone-dry before they ever touch the pan — that extra step with the paper towels is what separates genuinely crispy chips from sad, chewy ones. Packaged snacks can be a minefield when you're avoiding barley, since it hides in malt flavoring, seasoning blends, and even some "natural flavors" on ingredient labels. Making these at home means every single ingredient is visible, simple, and safe. A squeeze of fresh lemon juice right before serving brightens the whole thing and cuts through the richness of the coconut oil in the best way. These are the kind of snack that disappears fast, so consider making a double batch.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!