Nutmeg Free Turmeric & Ginger Sweet Potato Chips
Sweet potato chips from the store often come loaded with unexpected spice blends, and nutmeg has a sneaky way of showing up in "warming spice" mixes without much fanfare. This homemade version keeps things clean and intentional — just sweet potato, coconut oil, turmeric, ginger, and sea salt, so you know exactly what you're eating. The turmeric gives each chip a gorgeous golden hue while the ginger adds a gentle warmth that makes the natural sweetness of the potato really sing. Slicing thin and patting the rounds completely dry is the real secret to getting that satisfying crunch, and the double-flip baking method ensures even crisping without any burnt edges. A finishing drizzle of fresh lemon juice is optional but genuinely worth it — it brightens the whole batch and cuts through the richness of the coconut oil beautifully. These are the kind of snack you make once and then find yourself making every single week.
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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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