Pork Free Turmeric & Ginger Sweet Potato Chips
Sweet potato chips get a serious upgrade here, thanks to a warm, golden coating of turmeric and ginger that makes every bite feel a little more intentional than your average snack. Coconut oil does the heavy lifting as the fat base, giving these chips a subtle richness while helping the spices cling to every thin slice. The key to getting that satisfying crunch is patience — patting the slices bone dry before baking and giving them room to breathe on the pan makes all the difference between crispy and soggy. A final drizzle of fresh lemon juice brightens the earthy spice blend and keeps things lively right before serving. These are naturally free from any pork-derived ingredients or additives, so there's no label-scanning required — just clean, whole-food snacking straight from your oven. Whether you're serving them alongside a dip or eating them straight off the pan, they disappear fast.
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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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