Citric Acid Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crunch are a rare and beautiful thing, and this oven-baked version delivers exactly that satisfying snap. Coconut oil coats every thin-sliced round, while fresh ginger and ground turmeric bring a warm, earthy depth that makes these feel far more interesting than anything from a bag. For anyone navigating a citric acid sensitivity, store-bought chips are a minefield — preservatives, flavor enhancers, and acidic additives hide in nearly every commercial snack. This recipe keeps things completely clean, relying on whole, naturally flavored ingredients with nothing processed or hidden in the mix. The technique matters here: slicing the sweet potatoes paper-thin and flipping them halfway through baking is what takes them from soft and chewy to genuinely crisp. A scatter of fresh scallion greens over the hot chips at the end adds a mild, bright bite that ties everything together beautifully. They firm up as they cool, so give them a few minutes before diving in — if you can wait that long.
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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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