Paleo Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these sweet potato chips hit that satisfying crunch you crave without a single grain, legume, or refined oil in sight. Coconut oil does the heavy lifting here, coating each thin slice and helping it blister and curl in the oven into something that genuinely rivals anything you'd find in a bag at the store. The combination of turmeric and ginger gives every chip a deep, earthy warmth with just a hint of brightness — and a squeeze of fresh lemon juice right before serving takes the whole thing up a notch. The real secret is patience: slicing the sweet potatoes as thin and uniform as possible, then patting them completely dry before they ever touch the oil. That extra step is what separates truly crispy chips from sad, chewy ones. Let them rest on the pan after baking and watch them firm up right before your eyes. Whether you're snacking straight off the sheet or serving them alongside something more substantial, these disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!