Wheat Free Turmeric & Ginger Sweet Potato Chips
Crunchy, golden, and warmly spiced, these baked sweet potato chips hit that satisfying snack craving without a single grain of wheat in sight. Coconut oil gives each slice a beautifully crisp edge, while turmeric and ginger bring a bold, earthy heat that makes plain potato chips feel like a distant memory. The real secret is in the prep — patting the slices bone dry before baking is what separates genuinely crispy chips from sad, chewy ones, so don't skip that step. A mandoline makes quick work of getting every round to the same thickness, which means even baking and no burnt stragglers on the pan. Store-bought snack chips can be a minefield of hidden wheat-based additives and shared production lines, so making your own from scratch puts you fully in control of every ingredient. A finishing drizzle of fresh lemon juice brightens the whole thing and plays beautifully against the warm spices. These are the kind of snack you make once and immediately add to the regular rotation.
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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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