Mediterranean Diet Friendly Turmeric & Ginger Sweet Potato Chips
Sweet potatoes roasted with warm spices make for one of the most satisfying snacks you can pull out of your own oven, and this version leans hard into golden color and bold flavor. Ground turmeric and ginger coat every thin slice before baking, giving you that earthy, slightly peppery depth that pairs beautifully with the natural sweetness of the potato. Coconut oil helps each chip crisp up without any of the refined or processed fats you'd find in a store-bought bag, keeping things clean and plant-forward. The mandoline technique is the real secret here — uniform slices mean even baking, so you get that satisfying crunch rather than a mix of burnt edges and soggy centers. A final drizzle of fresh lemon juice brightens everything up and ties the flavors together in a way that feels genuinely fresh. These chips hit all the right notes for a way of eating that celebrates whole vegetables, good fats, and anti-inflammatory ingredients without sacrificing any of the fun.
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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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