Capsaicin Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying crunch you crave without a single ingredient that triggers capsaicin sensitivity. So many store-bought chip options — even ones that seem plain — sneak in paprika, chili powder, or cayenne, making the snack aisle a minefield for anyone avoiding that compound. Here, the heat-free flavor comes entirely from turmeric and ginger, which give every chip a gorgeous color and a subtly earthy, aromatic kick that feels anything but boring. The trick to getting them genuinely crispy is slicing thin and uniform, patting them bone-dry before they ever touch the oil, and giving them plenty of space on the pan so they roast rather than steam. Coconut oil coats each slice beautifully and helps the edges curl and caramelize in the oven, while a finishing drizzle of lemon juice adds a bright little lift right before serving. Let them cool on the pan for a few minutes and you'll be rewarded with chips that shatter satisfyingly with every bite.
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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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