Xanthan Gum Free Turmeric & Ginger Sweet Potato Chips
These golden, warmly spiced chips are everything a snack should be — crispy, vibrant, and packed with flavor from turmeric and ginger. Sweet potato slices get tossed in melted coconut oil and baked low and slow until the edges curl and the texture turns satisfyingly crunchy. Many packaged chips and snack foods rely on stabilizers and thickeners that can be a problem for people avoiding certain additives, but this recipe keeps things completely clean with just whole, recognizable ingredients. The mandoline trick is the real secret here — thin, uniform slices mean even baking and that satisfying snap in every bite. A final drizzle of fresh lemon juice brightens the earthy spice and makes the whole thing feel a little more special. They crisp up even more as they cool, so resist the urge to eat them straight off the pan — though that's admittedly very hard to do.
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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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