Emulsifier Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying crunch you crave without a single additive or emulsifier in sight. Store-bought chips are notoriously tricky territory — lecithin, mono- and diglycerides, and other emulsifying agents sneak into ingredient lists more often than you'd expect. Here, the only fat is melted coconut oil, which coats each thin slice naturally and helps them crisp up beautifully in the oven. Turmeric brings its earthy, slightly peppery warmth while ground ginger adds a gentle kick, and together they turn humble sweet potato rounds into something that feels genuinely special. The key is slicing thin and patting the rounds completely dry before they ever hit the pan — that extra step is what separates truly crispy chips from a sad, chewy batch. A finishing drizzle of fresh lemon juice brightens everything up and adds just enough contrast to the sweet, spiced base. These are the kind of snacks you make once and immediately add to the regular rotation.
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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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