Chestnut Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips baked at home hit differently than anything you'd grab off a store shelf, and this version layers in warm ginger, earthy turmeric, and bright scallion greens for a snack that feels genuinely exciting. The slices go paper-thin — practically translucent — which is the secret to that satisfying, airy crunch once they cool on the pan. Coconut oil coats every round evenly and helps the edges turn golden without any heavy or complicated fats. Scattering the fresh scallion greens over the chips right out of the oven is a small move that makes a big difference, softening them just enough to meld into each bite. For anyone navigating tree nut concerns, this recipe is naturally built around whole, straightforward ingredients with zero ambiguity — no pantry detective work required. The hardest part is honestly waiting the five minutes for them to crisp up before diving in.
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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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