Black Pepper Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crunch are a rare and beautiful thing, and this oven-baked version delivers that satisfying snap without a single grain of black pepper in sight. Coconut oil coats every paper-thin slice, while freshly grated ginger brings a warm, lively heat that does all the flavor heavy lifting on its own. A pinch of turmeric adds a gorgeous golden hue and a subtle earthiness that makes these chips look as good as they taste. The scallion greens go on right after the pans come out of the oven, so they soften just enough to meld into the chips without losing their fresh, grassy bite. Getting the slices thin — ideally mandoline-thin — is the real secret to that crispy finish, and the recipe walks you through exactly what to look for so nothing burns. These are the kind of snack you set out in a bowl and watch disappear before you've even sat down.
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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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