Mushroom Free Turmeric & Ginger Sweet Potato Chips
Sweet potato chips from a bag often come loaded with mystery seasonings and are processed on shared lines with all kinds of ingredients you'd rather avoid. Making them at home means you control every single thing that goes into the bowl. These golden rounds get their gorgeous color from ground turmeric and a warm kick from ginger, all brought together with melted coconut oil and a pinch of sea salt for a snack that tastes way more complex than the short ingredient list suggests. The key is slicing the potatoes as thin and uniform as possible — a mandoline makes this a breeze — and patting them completely dry before they hit the oven, which is what separates truly crispy chips from sad, chewy ones. A final drizzle of fresh lemon juice right before serving brightens everything up and cuts through the richness of the coconut oil in the best way. Let them cool on the pan for a few minutes after baking and watch them go from just-done to satisfyingly crunchy right before your eyes.
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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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