Brazil Nut Free Ginger-Scallion Sweet Potato Chips
Crispy, golden, and loaded with warm spice, these baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in melted coconut oil with fresh ginger and turmeric before hitting the oven, giving every chip a fragrant, slightly earthy kick that store-bought versions just can't touch. The scallion greens scattered over the hot chips at the end add a fresh, mild bite that balances the sweetness beautifully. Getting the slices paper-thin is the real secret here — a mandoline makes it easy, but a sharp knife and a little patience work just as well. They crisp up as they cool, so resist the urge to eat them straight off the pan (or don't — we won't judge). Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about. Whether you're serving these at a party or just snacking on the couch, they're a seriously satisfying crunch.
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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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