Almond Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crunch are a rare and beautiful thing, and this oven-baked version delivers exactly that. Thin-sliced rounds get tossed in melted coconut oil with fresh ginger and turmeric before hitting a hot oven, giving each chip a warm, earthy depth that plain salted chips just can't compete with. The scallion greens go on right after baking, wilting gently against the heat and adding a mild, fresh bite that ties everything together. Snack foods are one of those categories where hidden nut ingredients can sneak in through shared facilities or flavoring blends, so making your own batch from scratch is a genuinely smart move. Every ingredient here is straightforward and easy to verify, so you can munch without second-guessing the label. These are the kind of chips that disappear fast at a party, but they're just as satisfying straight off the pan on a quiet afternoon.
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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 fresh ginger, finely grated
- 3 scallions, thinly sliced (green parts only)
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
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 about 1/16-inch (1.5 mm) thick — thin enough to see light through when held up.
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