Vegetarian Turmeric & Ginger Sweet Potato Chips
Sweet potato chips that actually crisp up at home are one of those small kitchen victories that feel disproportionately satisfying. These come together with just a handful of pantry staples — coconut oil, turmeric, ginger, and sea salt — and the result is a snack that's earthy, warmly spiced, and genuinely addictive. The key is slicing the rounds as thin and uniform as possible, then patting them completely dry before they ever touch the oil, which is what separates truly crispy chips from a soggy disappointment. Turmeric gives every slice a gorgeous golden hue while the ginger adds just enough gentle heat to keep things interesting. A flip halfway through baking and a close eye in those final minutes are all it takes to nail the texture. The optional squeeze of lemon juice at the end brightens the whole thing up and plays beautifully against the earthy spices. Whether you're serving these as a party snack or just reaching into the bowl while standing at the kitchen counter, they disappear fast.
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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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