Cashew Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and glowing with warm spice, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each slice a subtle richness while helping the turmeric and ginger cling to every round, so the flavor is bold all the way through. The real secret is getting those slices paper-thin and bone-dry before they hit the oven — that extra step is what separates genuinely crispy chips from sad, chewy ones. A final drizzle of lemon juice brightens everything up and keeps the spice from feeling heavy. Store-bought chips can be a minefield of shared production lines and mystery seasonings, but this recipe uses a short, clean ingredient list you can read at a glance. They come out of the oven lightly curled at the edges and satisfyingly crunchy once they cool — perfect for snacking straight off the pan or serving alongside a dip.
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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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