Pescatarian Turmeric & Ginger Sweet Potato Chips
These golden, warmly spiced chips are the kind of snack that disappears fast — crispy at the edges, subtly sweet in the center, and loaded with the earthy depth of turmeric and ginger. Coconut oil gives each slice a light, almost buttery richness that plays beautifully against the natural sweetness of the potato. The mandoline technique is the real secret here: getting those slices thin and uniform means every chip bakes up evenly without any soggy spots in the middle. Patting the slices dry before tossing them in the spiced oil is a small step that makes a big difference in the final crunch. A finishing drizzle of fresh lemon juice brightens the whole thing up and keeps the flavors from feeling heavy. These are naturally free from meat and seafood concerns, making them an effortless fit for a plant-forward eating style — no substitutions needed. Serve them alongside a dip, pile them on a board, or just eat them straight off the pan while they're still warm.
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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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