Dairy Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that perfect snack-food craving without a drop of dairy in sight. Coconut oil does all the heavy lifting here, coating each thin slice in a light, neutral fat that crisps up beautifully in the oven — no butter, no cream, no compromise. The combination of turmeric and ginger gives every chip a bold, earthy warmth that makes store-bought options taste pretty bland by comparison. The real secret is getting those slices paper-thin and bone-dry before they ever hit the pan, which is what separates genuinely crispy chips from sad, chewy ones. A final drizzle of fresh lemon juice right before serving brightens everything up and balances the deep spice notes in a way that feels almost addictive. These are the kind of snack you set out in a bowl and watch disappear before you've even sat down.
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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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