Vegan Turmeric & Ginger Sweet Potato Chips
Sweet potatoes get a serious glow-up here, transformed into crispy, golden chips with nothing but coconut oil and a warm spice blend to make them sing. The turmeric and ginger combo gives every bite an earthy, slightly peppery depth that makes these feel far more interesting than your average snack. The real trick is slicing thin and patting the rounds completely dry before they ever hit the oven — that extra step is what separates genuinely crispy chips from sad, chewy ones. Coconut oil coats each slice beautifully and helps the edges curl and caramelize without any dairy or animal-derived fats in sight, so the whole recipe is naturally plant-based from start to finish. A final drizzle of fresh lemon juice right before serving brightens everything up and cuts through the richness in the best possible way. These are the kind of snack you set out in a bowl and watch disappear before you've even sat down.
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!