Nitrate & Nitrite Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying crunch without a single questionable additive in sight. Store-bought chips and snack mixes are notorious for sneaking in preservatives — including cured or smoked ingredients that carry hidden nitrates and nitrites — so making your own is genuinely the smartest move. Here, every ingredient is clean and straightforward: sweet potatoes, coconut oil, turmeric, ginger, and sea salt, full stop. The turmeric brings a gorgeous amber color and an earthy depth, while the ginger adds just enough warmth to keep things interesting. A mandoline gets the slices thin and uniform so each chip bakes up evenly, and the double-pan flip method ensures you get that light, papery crunch all the way through. A little squeeze of fresh lemon juice at the end brightens the whole thing and makes the spices pop. These disappear fast straight off the pan, but they also hold up beautifully as a snack bowl centerpiece or a crunchy side to soups and sandwiches.
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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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