Yeast 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. Thin-sliced sweet potatoes get tossed in melted coconut oil with ground turmeric and ginger before hitting a hot oven — the result is a chip with real depth of flavor and a gorgeous amber color. Patting the slices completely dry before baking is the secret move here; it pulls out surface moisture so the oven can do its crisping work properly. Because the whole recipe is built from whole, simple ingredients, there's nothing hidden to worry about — no packaged seasonings with mystery additives, no fermented or leavened components anywhere in sight. The optional drizzle of fresh lemon juice at the end brightens everything up and cuts through the richness of the coconut oil beautifully. Keep a close eye on the final few minutes of baking, since thinner slices can catch quickly, and let them cool on the pan — they firm up even more as they rest.
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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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