Beef Free Turmeric & Ginger Sweet Potato Chips
These golden, warmly spiced chips are everything a snack should be — crispy at the edges, deeply savory, and just a little bit addictive. Sweet potato slices get tossed in melted coconut oil with ground turmeric and ginger before hitting a hot oven, and the result is a snack that feels way more special than anything you'd pull from a bag. The trick is slicing the rounds as thin and uniform as possible — a mandoline makes this effortless — and patting them completely dry before seasoning, which is what separates truly crispy chips from a soggy disappointment. A final drizzle of fresh lemon juice right before serving brightens everything up and plays beautifully against the earthy spice. Every ingredient here is straightforward plant-based pantry staple, so there's no need to scrutinize labels or worry about hidden animal-derived additives sneaking into your snack bowl. These are the kind of chips you make once and then find yourself making every single week.
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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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