Breastfeeding Friendly Ginger-Scallion Sweet Potato Chips
Crispy, golden, and loaded with warm flavor, these baked sweet potato chips hit that satisfying crunch without a drop of processed oil or mystery seasoning. Sweet potatoes bring a natural richness along with nutrients that matter during the postpartum period, and coconut oil keeps every slice beautifully crisp straight from the oven. Fresh ginger adds a gentle zing that feels nourishing rather than overwhelming, while ground turmeric gives the chips a gorgeous color and a subtly earthy depth. Scallion greens scattered over the hot chips at the end wilt just slightly, adding a mild oniony freshness that ties everything together. The ingredient list is short and clean — nothing hidden, nothing processed — which makes it easy to feel good about snacking on a whole bowlful. Slicing the potatoes thin and baking them in a single layer is the key move here, so don't skip the mandoline step if you want that satisfying snap. These are the kind of chips you can reach for between feeds without a second thought.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!