Carrageenan 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 questionable additive in sight. Carrageenan — a thickener and stabilizer derived from seaweed — sneaks into a surprising number of packaged snacks and flavored chips, making store-bought options a minefield for anyone avoiding it. Here, every ingredient is straightforward and clean: sweet potatoes, coconut oil, turmeric, ginger, and sea salt. The trick to getting that satisfying crunch is patting the slices bone-dry before they go into the oven, then giving them a flip halfway through so both sides develop those lightly curled, golden edges. Turmeric brings a gorgeous amber color and earthy depth, while ginger adds just enough warmth to keep things interesting. A little drizzle of fresh lemon juice right before serving brightens the whole batch and makes the spices pop. These are the kind of chips you make once and then find yourself making every single week.
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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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