Beef Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things to a whole new level with warm ginger, earthy turmeric, and a bright finish of fresh scallion greens. The slices go into the oven coated in melted coconut oil, which helps them turn golden and crispy without any animal-derived fats in sight. Getting them paper-thin is the real secret — a mandoline makes quick work of it, and that translucency is your cue that they'll bake up with a satisfying snap. The turmeric gives every chip a gorgeous golden hue, while the grated ginger adds a subtle heat that keeps you reaching back into the bowl. Scattering the scallion greens over the hot chips right out of the oven is a small step that makes a big difference, softening them just enough to meld into every bite. These are the kind of snack that disappears fast, so consider making a double batch — they're just as good at room temperature as they are fresh from the oven.
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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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