Nightshade Free Turmeric & Ginger Sweet Potato Chips
Crunchy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying snack craving without a single ingredient that falls into the nightshade family. Regular potato chips are an obvious no-go, and even many store-bought "veggie" chip blends sneak in paprika, cayenne, or other nightshade-derived seasonings that make label-reading exhausting. Here, sweet potatoes step in beautifully — naturally sweet and sturdy enough to crisp up in the oven when sliced thin and dried properly. Coconut oil helps each round turn golden and light, while turmeric and ginger bring a bold, earthy warmth that makes these taste anything but plain or restricted. The mandoline trick is the real secret weapon: uniform slices mean even baking, so you're not pulling half-burnt edges off a pan of still-soft centers. A finishing drizzle of fresh lemon juice brightens everything up and adds just enough zing to keep you reaching back into the bowl. These are the kind of snack you make once and immediately add to your 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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