Breastfeeding Friendly Turmeric & Ginger Sweet Potato Chips
Sweet potatoes bring natural sweetness and a satisfying crunch to snack time, and pairing them with turmeric and ginger makes this batch feel genuinely nourishing rather than just indulgent. Both turmeric and ginger are widely celebrated for their anti-inflammatory properties, which makes them a smart addition when your body is working hard to support a new baby. Coconut oil keeps the coating simple and clean — no mystery ingredients, no additives, just a short list you can read at a glance. The mandoline technique and that critical pat-dry step are what separate truly crispy chips from a soggy disappointment, so don't skip the paper towels. A single layer on parchment-lined pans and a mid-bake flip give every chip an even shot at those lightly golden, curling edges. The optional squeeze of lemon at the end brightens everything up and adds a little zing that makes the warm spices pop. These are the kind of snack you can grab one-handed during a feeding and actually feel good about eating.
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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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