Seeds 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 seed in sight. Store-bought chip options can be surprisingly tricky territory — sesame, poppy, and other seeds have a way of sneaking into snack foods — so making your own is genuinely the smartest move. Coconut oil gives each slice a beautifully even coat, while turmeric and ginger bring a bold, earthy warmth that makes these taste far more interesting than anything out of a bag. The real secret is slicing thin and patting the rounds completely dry before they go into the oven, which is what gets you that addictive snap rather than a chewy, limp result. A final drizzle of fresh lemon juice right before serving brightens everything up and plays beautifully against the deep, savory spice. These are the kind of snack you set out for guests and then quietly eat half of before anyone arrives.
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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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