Legume Free Turmeric & Ginger Sweet Potato Chips
Golden, warmly spiced, and satisfyingly crunchy, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each slice a beautifully crisp edge while turmeric and ginger bring a bold, earthy heat that makes plain potato chips feel boring by comparison. The mandoline trick is the real secret here — getting those slices thin and uniform means every chip bakes evenly and crisps up properly instead of turning chewy in the middle. A final drizzle of fresh lemon juice brightens the whole thing and cuts through the richness in the best way. Store-bought chip options can be a minefield of hidden legume-derived ingredients like pea starch, chickpea flour, or bean-based seasonings, so making your own from scratch puts you fully in control. These come together with just a handful of clean, straightforward ingredients and no complicated technique — just a sharp knife, two sheet pans, and a little patience in those final minutes of baking.
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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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