Shellfish Free Turmeric & Ginger Sweet Potato Chips
Golden, warmly spiced, and satisfyingly crunchy, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each slice a subtle richness while turmeric and ginger bring an earthy, aromatic heat that makes plain chips feel like a distant memory. The key to getting that addictive crunch is slicing the potatoes as thin and uniform as possible — a mandoline makes this effortless — and patting them completely dry before they ever touch the oil. Baking them low and slow on two pans, flipping halfway through, ensures every chip crisps up rather than steaming into something soft and sad. A final drizzle of fresh lemon juice right before serving brightens all those warm spices and keeps the flavor lively. Since the whole recipe is built around whole, plant-based ingredients, there's zero concern about hidden seafood derivatives or cross-contact that can sneak into packaged snack foods. These are the chips you make on a Sunday and somehow find yourself eating straight off the pan before they ever make it to a bowl.
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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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