Crunchy, warmly spiced, and naturally vibrant, these baked sweet potato chips hit that satisfying snack craving without a single grain in sight. Store-bought chip options can be a minefield when you're avoiding rye, since flavored varieties often sneak in malt vinegar, seasoning blends, or shared production lines — none of that is a concern here. Every ingredient is straightforward and easy to verify, from the coconut oil down to the sea salt. The turmeric and ginger combo gives each chip a gorgeous golden hue and a gentle, earthy warmth that feels way more interesting than plain salted crisps. Getting them properly thin and thoroughly dry before baking is the real secret to that addictive crunch, so don't rush the prep. A final squeeze of lemon juice right before serving brightens everything up and makes the spices pop. These disappear fast straight off the pan, but they also hold up beautifully as a side or a party snack.
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Preheat the oven to 375°F (190°C). Line two large rimmed baking sheets with parchment paper.
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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