Pregnancy Friendly Turmeric & Ginger Sweet Potato Chips
Sweet potatoes bring natural beta-carotene and complex carbs to the table, making them a genuinely satisfying snack when cravings hit hard. These oven-baked chips get their golden color and warm depth from turmeric and ginger — two ingredients with a long history of soothing digestion, which is a welcome bonus during pregnancy. Coconut oil keeps things simple and clean, so you're not dealing with any of the mystery additives that show up in store-bought chip bags. The key to getting that satisfying crunch is slicing the rounds as thin and uniform as possible and patting them completely dry before they go into the oven — skip that step and you'll end up with soft rounds instead of crispy chips. A final drizzle of fresh lemon juice brightens everything up and balances the earthiness of the spices beautifully. These are the kind of snacks you can feel genuinely good about reaching for, whether it's a midday craving or a late-night snack attack.
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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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