Citrus Free Turmeric & Ginger Sweet Potato Chips
Sweet potatoes meet warm spice in these golden, oven-baked chips that are genuinely hard to stop eating. Thinly sliced rounds get tossed in melted coconut oil with ground turmeric and ginger before hitting a hot oven, and the result is crispy, earthy, and just a little bit addictive. The key move here is patting the slices completely dry before baking — that extra step is what separates truly crisp chips from sad, chewy ones. Most store-bought chip options sneak in citrus-derived preservatives or flavorings, so making your own from scratch puts you fully in control of every ingredient. The lemon juice listed is marked optional, so it's easy to leave it out entirely and keep this completely free of citrus from start to finish. Coconut oil adds a subtle richness that plays beautifully against the turmeric's earthiness, and the thin, uniform slices mean you get that satisfying crunch in every single bite. These are great on their own, alongside a dip, or crumbled over a bowl for a little texture and color.
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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)
Can be omittedlemon juice
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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