Rice Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying crunch you crave without a single grain in sight. Thinly sliced sweet potatoes get tossed in melted coconut oil with ground turmeric and ginger before going into the oven, and the result is a snack that tastes far more indulgent than it has any right to be. The key is slicing the rounds as thin and uniform as possible — a mandoline makes this effortless — and patting them completely dry before seasoning, which is what separates truly crispy chips from sad, chewy ones. A final drizzle of fresh lemon juice right before serving brightens everything up and plays beautifully against the earthy warmth of the turmeric. Store-bought chip alternatives can be a minefield of hidden starches and grain-based coatings, so making your own means you know exactly what's in the bag. These are the kind of snack you set out for guests and watch disappear before the main course even hits the table.
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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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