Gut Friendly Turmeric & Ginger Sweet Potato Chips
Sweet potatoes are already a gut-friendly powerhouse, and pairing them with turmeric and ginger takes things to another level — both spices have long been celebrated for their soothing, anti-inflammatory properties. Coconut oil keeps the ingredient list clean and simple, with no mystery additives or processed seed oils to second-guess. The real secret here is getting those slices paper-thin and bone-dry before they ever hit the oven, which is what gives you that satisfying crunch without any deep-frying. A mandoline makes quick work of the prep, and the double-pan setup means every chip gets even heat and a properly golden edge. That optional squeeze of lemon juice at the end brightens everything up and adds a little zing that plays beautifully against the warm spice. These are the kind of snacks that disappear fast, so you might want to make a double batch right from the start.
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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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