Preheat your oven to 375 degrees F and line two large baking sheets with foil. Set aside.
To a large bowl, whisk together the oil, turmeric, cinnamon, salt, cayenne, and chili powder. Add the sweet potato slices and toss to coat.
Place each slice on the prepared baking sheets, spacing them an inch apart. Place both sheets in the oven and bake for 12 minutes. Remove from heat and flip each slice. Place the sheets back in the oven and bake for 5 more minutes or until edges begin to brown and the chips begin to darken. Remove from heat and set aside to cool. As they cool, they will curl up and continue to crisp.
NOTE: I tend to leave my chips in the oven for a little bit longer because I like them dark, dark brown. Leave the chips if for your desired consistency.
While your chips are cooling, prepare your dip. In a small bowl, stir together the mascarpone cheese, gorgonzola crumbles, lemon juice, cracked black pepper, and chopped thyme.
Serve the dip garnished with more thyme and black pepper. Enjoy immediately!