Sesame Free Turmeric & Ginger Sweet Potato Chips
Crispy, golden, and warmly spiced, these baked sweet potato chips hit that perfect snack-food craving without a single drop of seed oil or hidden seasoning blend in sight. Store-bought chips are a minefield for anyone avoiding sesame — between flavored coatings, shared fryers, and vague "spice blend" labels, it's genuinely hard to know what you're getting. Making them at home with a short, clean ingredient list means you're fully in control from start to finish. Coconut oil gives each slice a beautifully crisp edge, while turmeric and ginger bring a bright, earthy warmth that makes these taste far more interesting than anything out of a bag. The key is slicing thin and patting the rounds completely dry before they go into the oven — that extra step is what separates truly crispy chips from sad, chewy ones. A little drizzle of fresh lemon juice right before serving adds a pop of brightness that ties everything together. These are the kind of snack you make once and then find yourself making every single week.
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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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