BHA & BHT Free Ginger-Scallion Sweet Potato Chips
Crispy, golden, and loaded with warm flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil, fresh ginger, and ground turmeric do all the heavy lifting here, giving each chip a fragrant, slightly spiced coating that feels anything but basic. A scatter of fresh scallion greens over the hot chips right out of the oven adds a bright, savory finish that makes the whole thing feel almost fancy. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought chips can be a minefield — those additives show up in the oils and seasonings used in most commercial snack foods. This recipe sidesteps all of that by keeping every ingredient whole and recognizable, with nothing processed or packaged that could sneak in unwanted additives. The mandoline technique is the real secret to getting that satisfying crunch — paper-thin slices bake up dry and crisp in a way that thicker cuts simply can't match. Let them cool fully on the pan and you'll be rewarded with chips that genuinely rival anything from a bag.
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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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