Soy 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 ingredient you'd need to second-guess. Coconut oil stands in beautifully as the fat here, giving each slice a clean richness that lets the turmeric and ginger really shine through. The key to getting that satisfying crunch is all in the prep — patting the slices bone dry before they go into the oven makes a genuine difference, and the mandoline ensures they bake up evenly rather than turning soft in spots. A final drizzle of fresh lemon juice right before serving brightens everything up and balances the earthy warmth of the spices. Store-bought chips can be a minefield of hidden additives and shared-facility warnings, so making your own means you know exactly what went into the bag — or in this case, the baking sheet. These are the kind of snack you set out for guests and watch disappear before the main course even hits the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!