Carrageenan Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crisp up at home are a genuine triumph, and this oven-baked version delivers that satisfying crunch without any of the additives or thickeners you'd find lurking in a store-bought bag. Carrageenan shows up in a surprising number of packaged snacks and processed foods as a texture agent, so making your own is one of the cleanest ways to sidestep it entirely. Here, thinly sliced sweet potatoes get tossed in coconut oil with fresh ginger and ground turmeric before hitting a hot oven — the result is golden, fragrant, and deeply savory. The mandoline technique is the real secret: getting those slices paper-thin is what allows the edges to dry out and turn genuinely crispy rather than chewy. A scatter of fresh scallion greens over the hot chips at the end adds a bright, oniony lift that makes these feel like something you'd order at a restaurant. Every ingredient is whole and recognizable, which means you know exactly what you're eating — no label-reading required.
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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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