Cashew Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips made from scratch hit differently than anything you'll find in a bag, and this version layers in warm ginger and golden turmeric for a snack that feels genuinely special. Coconut oil does the heavy lifting here, coating every thin slice so the chips bake up crisp at the edges and deeply savory all the way through. The mandoline trick is the real secret — getting those slices paper-thin is what transforms humble sweet potato into something that shatters satisfyingly with every bite. A scatter of fresh scallion greens over the hot chips at the end adds a bright, oniony pop that keeps the whole thing from feeling one-note. Store-bought chip options can be a minefield when you're avoiding tree nuts, since shared lines and shared seasonings are everywhere — making your own means you know exactly what went into the bowl. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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!