Mustard Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that perfect snack-food craving without a single questionable ingredient in sight. Coconut oil gives each slice a beautifully light crunch, while turmeric and ginger bring an earthy, aromatic depth that makes plain salted chips feel boring by comparison. Store-bought chip options can be a minefield for anyone avoiding mustard, since it hides in spice blends, seasonings, and flavoring agents more often than you'd expect — making a homemade batch like this genuinely worth the effort. The key to getting that satisfying crispness is patting the slices completely dry before they go anywhere near the oven, and slicing them as thin and uniform as possible so every chip bakes at the same rate. A mandoline makes that part almost effortless. A final drizzle of fresh lemon juice right before serving adds a bright little lift that ties all the warm spices together. These are the kind of snack you make once and immediately add to the regular rotation.
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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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