BHA & BHT Free Turmeric & Ginger Sweet Potato Chips
Crunchy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying snack craving without a single synthetic preservative in sight. Store-bought chips are one of the sneakiest sources of BHA and BHT — those petroleum-derived antioxidants used to extend shelf life — so making your own is genuinely one of the easiest swaps you can make. Here, coconut oil does the job of keeping things rich and crisp, while turmeric and ginger bring a bold, earthy warmth that makes plain salted chips feel boring by comparison. The real secret to getting that addictive crunch is patting the slices bone-dry before they ever touch the oil, then giving them enough oven time to fully dehydrate and crisp up as they cool. A mandoline makes quick work of getting those paper-thin, uniform rounds that bake evenly without some burning while others stay chewy. A little squeeze of fresh lemon juice at the end brightens everything up and adds just enough zing to balance the earthiness of the spices. These are the kind of chips you make once and immediately start planning to make again.
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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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