MSG Free Turmeric & Ginger Sweet Potato Chips
Crunchy, warmly spiced, and naturally vibrant, these baked sweet potato chips are the kind of snack that disappears fast. Ground turmeric and ginger give every slice a bold, earthy kick, while coconut oil helps them crisp up beautifully in the oven without any additives or flavor enhancers. That's the real win here — store-bought chips are notorious for sneaking in glutamates and seasoning blends that can be hard to decode on a label, but every single ingredient in this recipe is clean and straightforward. The technique matters too: slicing thin and patting the rounds completely dry before baking is what separates genuinely crispy chips from sad, chewy ones. A quick flip halfway through and a close eye in those final minutes ensures golden edges and satisfying crunch all the way through. A squeeze of fresh lemon juice at the end brightens everything up and makes the spices pop even more. These are the kind of chips you can snack on without second-guessing a thing.
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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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