AIP Friendly Ginger-Scallion Sweet Potato Chips

Crispy, golden, and packed with warm flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast — especially when you're serving four people who've been missing something satisfying to crunch on. Sweet potatoes get sliced paper-thin, tossed in melted coconut oil with finely grated ginger and a touch of turmeric, then baked low and slow until the edges go perfectly dry and golden. The autoimmune protocol can make snack time genuinely tricky, since so many store-bought chips rely on seed oils, nightshade spices, or additives that don't fit the framework — but every single ingredient here clears that bar cleanly. Scallion greens scattered over the hot chips right out of the oven add a fresh, mild bite that makes the whole thing feel a little more special than your average homemade chip. The turmeric brings a subtle earthiness and a gorgeous color without any of the nightshade-based heat that's off the table. A mandoline makes the slicing quick and consistent, but a sharp knife and a steady hand work just as well. Let them cool on the pan and they'll firm up into that satisfying snap you've been craving.

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