Pecan Free Turmeric & Ginger Sweet Potato Chips
These golden, warmly spiced chips are the kind of snack that disappears fast — crispy at the edges, deeply savory, and just a little earthy from the turmeric and ginger. Coconut oil gives each slice a subtle richness that pairs beautifully with the natural sweetness of the potato, and a final drizzle of lemon juice brightens the whole thing up. Store-bought chips can be a minefield when it comes to shared production lines and mystery seasonings, so making your own means you know exactly what's in the bag. The key to getting that satisfying crunch is slicing thin and patting the rounds completely dry before they ever hit the pan — don't skip that step. Baking in a single layer on two parchment-lined sheets ensures even heat and those irresistible curled, golden edges. Let them cool on the pan for a few minutes and they'll crisp up even more, no fryer required.
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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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