Brazil Nut Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that perfect snack-food craving without a single processed ingredient in sight. Coconut oil gives each slice a subtle richness, while turmeric and ginger bring a bold, earthy warmth that makes plain chips feel like a distant memory. The real trick here is patience — slicing thin and uniform, patting the rounds completely dry, and giving them enough oven time to curl at the edges and crisp all the way through. Store-bought flavored chips are a minefield of shared-facility warnings and mystery seasonings, so making your own means you know exactly what's in the bag. A quick flip halfway through baking and a close eye in those final minutes are all it takes to nail the texture. Finish with a drizzle of fresh lemon juice if you want a little brightness to cut through the spice — it's a small touch that makes a big difference.
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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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