Capsaicin Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips are one of those snacks that feel indulgent but are actually built on wholesome, simple ingredients — and this version is genuinely hard to stop eating. The thin-sliced rounds get tossed in coconut oil with fresh ginger and a touch of turmeric before hitting the oven, so every chip carries a warm, earthy depth without a single drop of hot sauce or chili in sight. That makes this recipe a natural fit for anyone who loves bold flavor but needs to steer clear of capsaicin, whether by choice or necessity. So many store-bought chips and seasoned snacks sneak in paprika, cayenne, or chili powder even when you least expect it — making homemade the smarter, safer call. The technique here is straightforward: slice thin, coat evenly, bake in a single layer, and flip halfway through so both sides get that satisfying crunch. A shower of fresh scallion greens goes on right out of the oven, wilting just slightly against the hot chips and adding a mild, oniony brightness that ties everything together. These cool and crisp up beautifully on the pan, so a little patience before digging in goes a long way.
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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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