Anti Inflammatory Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually taste like something — that's the promise here, and the combination of fresh ginger, turmeric, and scallion greens absolutely delivers. Sweet potatoes are already a powerhouse ingredient for anyone eating with inflammation in mind, and pairing them with turmeric and fresh ginger doubles down on that approach in the most delicious way possible. Coconut oil keeps things simple and clean, coating every paper-thin slice so the chips bake up golden and satisfying without any of the seed oils or additives you'd find in a store-bought bag. The mandoline technique is the real secret — getting those slices nearly translucent means they crisp up beautifully in the oven rather than turning chewy or soft in the middle. Scattering the scallion greens over the hot chips right out of the oven is a small move that makes a big difference, softening them just enough to cling to every bite. These are the kind of snacks 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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