Oats Free Turmeric & Ginger Sweet Potato Chips
These golden chips are everything you want in a snack — crispy, warmly spiced, and completely made from scratch with ingredients you can actually pronounce. Thinly sliced sweet potatoes get tossed in melted coconut oil with ground turmeric and ginger, then baked low and slow until the edges curl and the whole kitchen smells incredible. The trick is patting the slices bone dry before they hit the oven, which is what separates genuinely crispy chips from sad, chewy ones. Store-bought chip options can be a minefield when you're avoiding certain grains, with shared lines and vague "processed in a facility" disclaimers making even simple snacks feel risky — making your own completely sidesteps that problem. A finishing drizzle of fresh lemon juice adds a bright little pop that plays beautifully against the earthy spices. These are the kind of chips that disappear fast, so consider making a double batch right from the start.
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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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