Turkey Free Turmeric & Ginger Sweet Potato Chips
Sweet potato chips get a serious upgrade here, thanks to a golden coating of turmeric and ginger that turns a simple root vegetable into something genuinely craveable. Coconut oil helps each slice crisp up beautifully in the oven, giving you that satisfying crunch without any deep-frying. The key is slicing the potatoes as thin and uniform as possible — a mandoline makes this effortless — and patting them completely dry before they ever hit the bowl. That extra step is what separates truly crispy chips from sad, chewy ones. A finishing drizzle of fresh lemon juice brightens everything up and plays off the warm, earthy spices in the best way. These are naturally free from meat and poultry of any kind, so there's zero ingredient-swapping required — just wholesome pantry staples doing all the heavy lifting. Keep a close eye on the oven in those final minutes, because the line between perfectly golden and overdone is thinner than the chips themselves.
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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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