Fructose Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying crunch you crave without any of the mystery ingredients hiding in a store-bought bag. Sweet potatoes can be tricky on a fructose-conscious plan, but keeping portions moderate and pairing them with fat — here, melted coconut oil — helps slow digestion and keeps things manageable. The turmeric and ginger bring bold, earthy warmth that makes these feel far more special than a basic chip, and the thin, even slices are the real secret to getting that addictive snap. A mandoline makes quick work of the prep, and the double-pan setup means you get two full sheets of chips without any soggy, overlapping pieces. That final cool-down on the pan is where the magic happens — they firm up beautifully without any extra fuss. A light drizzle of lemon juice just before serving brightens everything and keeps the flavors lively. These disappear fast, so you may want to make both pans count.
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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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