Hazelnut Free Turmeric & Ginger Sweet Potato Chips
These golden chips are everything you want in a snack — crispy, warmly spiced, and satisfying in a way that store-bought options rarely deliver. Thinly sliced sweet potatoes get tossed in melted coconut oil with ground turmeric and ginger before hitting a hot oven, and the result is a deeply flavored chip with gorgeous color and serious crunch. The ingredient list is refreshingly short and completely free of tree nuts, so there's no label-scanning or cross-contamination anxiety to deal with here. Getting the slices uniformly thin — ideally with a mandoline — is the real key to even baking, and patting them dry before coating makes all the difference between crispy and chewy. A final drizzle of fresh lemon juice right before serving adds a bright pop that cuts through the earthiness of the turmeric beautifully. These are the kind of chips that disappear fast, so consider making a double batch while you have the oven going.
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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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