Walnut 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 beautifully crisp edge, while turmeric and ginger bring a bold, earthy depth that makes plain potato chips feel like a distant memory. The mandoline trick is the real secret here — thin, uniform slices mean every chip bakes evenly and gets that satisfying snap without any soggy centers. A finishing drizzle of fresh lemon juice brightens the whole thing up and plays beautifully against the warm spices. Store-bought chips can be a minefield of shared facilities and mystery seasonings, so making your own means you know exactly what went into the bag. These are naturally free from nuts of any kind, built entirely from wholesome pantry staples with nothing to second-guess. Whether you're serving them at a party or sneaking handfuls straight off the pan, they're genuinely hard to stop eating.
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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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