Black Pepper Free Turmeric & Ginger Sweet Potato Chips

Sweet potatoes get a serious glow-up here, sliced paper-thin and baked until the edges curl and crisp into something genuinely snackable. Coconut oil gives each chip a subtle richness, while turmeric and ginger bring warm, earthy depth that makes the whole batch smell incredible coming out of the oven. For anyone avoiding black pepper, store-bought chips and spice blends are a constant source of frustration — it shows up in nearly every seasoned snack on the shelf. This recipe keeps the flavor bold and interesting without it, leaning on two anti-inflammatory spices that more than hold their own. The mandoline step is worth it: uniform slices mean even baking, and that's what separates genuinely crispy chips from a sad, chewy batch. A finishing squeeze of lemon juice brightens everything up and cuts through the natural sweetness just enough. These are the kind of homemade snack you'll find yourself making on repeat.

About Fig

Fig 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 →