Cinnamon Free Turmeric & Ginger Sweet Potato Chips
Sweet potato chips from a bag almost always come loaded with mixed spice blends, and cinnamon tends to sneak into the seasoning more often than you'd expect. This homemade version sidesteps that entirely by leaning on turmeric and ginger instead — two bold, warming spices that give these chips a gorgeous golden color and a gently earthy, slightly spicy kick that feels anything but plain. The coconut oil helps each thin round crisp up beautifully in the oven, and the trick of patting the slices completely dry before baking makes a real difference in getting that satisfying crunch. A mandoline makes quick work of slicing, but a sharp knife and a steady hand work just as well — the key is keeping everything as uniform as possible so the chips bake evenly. That optional drizzle of fresh lemon juice at the end brightens the whole batch and plays off the turmeric in a way that's surprisingly addictive. Let them cool on the pan for a few minutes and they'll crisp up even more before you dig in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!