Celery Free Turmeric & Ginger Sweet Potato Chips
Sweet potato chips hit differently when they're made from scratch — golden at the edges, satisfyingly crisp, and packed with warm spice from turmeric and ginger. Coconut oil gives each slice a subtle richness that store-bought versions rarely manage, and the optional squeeze of fresh lemon juice at the end brightens everything up beautifully. The key to getting that perfect crunch is slicing the rounds as thin and uniform as possible, then patting them completely dry before they ever touch the oil — moisture is the enemy of a crispy chip. Baking in a single layer on two pans and flipping halfway through ensures even color and that satisfying snap. These are completely free of any sneaky additives or plant-based fillers you'd find in a packaged snack, so what you see in the ingredient list is genuinely all you're getting. They're great on their own, but also hold up well alongside dips or as a crunchy topping for soups and grain bowls. Once you smell that turmeric-ginger combo coming out of the oven, you'll have a hard time waiting the full five minutes for them to cool.
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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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