Low Iodine Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying crunch you crave without a single ingredient that raises red flags for iodine-conscious eaters. Sweet potatoes, coconut oil, turmeric, ginger, and sea salt are all naturally low in iodine, so you can snack freely instead of squinting at a nutrition label. The turmeric lends a gorgeous deep color and earthy depth, while the ginger adds just enough warmth to keep things interesting — together they make a chip that tastes far more complex than the short ingredient list suggests. The real trick here is slicing thin and patting the rounds completely dry before they hit the oven, which is what separates genuinely crispy chips from sad, chewy ones. A final drizzle of fresh lemon juice right before serving brightens everything up and ties the flavors together beautifully. These are the kind of snack you make once and immediately want to double the batch on.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!