Chestnut Free Turmeric & Ginger Sweet Potato Chips
These golden chips deliver serious crunch and warmth thanks to a simple trio of coconut oil, turmeric, and ginger coating every thin-sliced round of sweet potato. The color alone is stunning — deep amber with burnished edges — and the flavor is earthy, subtly spiced, and just a little sweet in the best possible way. Store-bought chips are a minefield of shared production lines and mystery seasonings, so making your own means you know exactly what went into the bag. The key move here is patting the slices bone dry before they hit the oven, which is what separates genuinely crispy chips from sad, chewy ones. A mandoline makes quick work of getting those ultra-thin, uniform rounds that bake evenly without any guesswork. A finishing drizzle of fresh lemon juice brightens everything up and cuts through the richness of the coconut oil in a way that feels almost addictive. These are the kind of snack you set out to eat a handful of and somehow finish the entire pan.
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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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