Alpha Gal Friendly Ginger-Scallion Sweet Potato Chips
Sweet potato chips done right hit that perfect balance of crispy, savory, and just a little bit addictive — and this version brings serious flavor with fresh ginger, turmeric, and bright scallion greens. Every ingredient here is entirely plant-based and free from mammalian meat or dairy, making this a snack you can reach for without a second thought. Coconut oil does the heavy lifting in place of butter or animal fats, giving each chip a clean, lightly tropical richness that pairs beautifully with the warm spice of ginger and turmeric. The key to getting that satisfying crunch is slicing the sweet potatoes paper-thin — a mandoline makes this effortless — and giving every slice enough room on the pan so nothing steams. Scattering the scallion greens on right after the chips come out of the oven is a small move that makes a big difference, softening them just enough to mellow their sharpness without losing that fresh, grassy bite. These are the kind of chips that disappear fast, so consider making a double batch.
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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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