Chicken Free Turmeric & Ginger Sweet Potato Chips
These golden, spiced chips are the kind of snack that disappears fast — warm from the oven, lightly crisp at the edges, and carrying that earthy, slightly floral kick from turmeric and ginger. Sweet potato is the whole show here, sliced thin and tossed in melted coconut oil before hitting a hot oven until the edges curl and turn golden. The key move is patting the slices completely dry before coating them, which is what separates genuinely crispy chips from a soggy disappointment. A double-pan setup and a midway flip ensure even baking, so you're not left with half a tray of burnt edges and half a tray of chewy middles. A squeeze of fresh lemon juice right before serving adds a bright little lift that plays beautifully against the warm spices. These are completely plant-based and built from pantry staples, so there's zero guesswork about what's in them — just real ingredients doing exactly what you want them to do.
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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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