High Fructose Corn Syrup Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying crunch you crave without a drop of high fructose corn syrup in sight. Store-bought chips are one of the sneakiest places that ingredient hides — even in "natural" flavored varieties — so making your own is genuinely the easiest way to take back control of your snacking. Here, thinly sliced sweet potatoes get tossed in coconut oil with ground turmeric and ginger, delivering a bold, earthy warmth that feels way more interesting than plain salted chips. The key to getting that real chip texture is patting the slices completely dry before baking and giving them space on the pan so they roast rather than steam. A final drizzle of fresh lemon juice right before serving brightens everything up and balances the richness of the coconut oil beautifully. These are the kind of snack you make once and then find yourself making every single week.
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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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