Celery 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 coats every thin slice before baking, helping the rounds turn beautifully crisp in the oven without any frying. The trick is slicing the sweet potatoes paper-thin — nearly translucent — so they dry out evenly and shatter with that satisfying crunch once cooled. Scattered scallion greens go on right out of the oven, softening just enough against the hot chips to mellow their bite and add a fresh, savory finish. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every ingredient here is straightforward, with no hidden aromatics or seasoning blends that might sneak celery seed or celery salt into the mix. These are the kind of chips you set out in a bowl and watch disappear before you've even sat down.
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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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