Citrus Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crisp up at home feel like a small miracle, and this version delivers with a flavor combination that's genuinely hard to stop snacking on. Thin-sliced rounds get tossed in melted coconut oil with fresh ginger and golden turmeric before hitting the oven, building a warm, earthy depth that store-bought bags rarely come close to. The scallion greens go on right after baking so they soften just enough from the residual heat without losing their fresh, mild bite. So many packaged snacks and seasoning blends sneak in citrus juice or zest as a flavor booster, making the chip aisle a frustrating place to browse — here every single ingredient is straightforward and easy to verify. The key to getting that satisfying crunch is slicing the potatoes as thin as possible and giving each chip its own space on the pan, so the oven can do its job without steaming. They firm up beautifully as they cool, which means patience for a few minutes off the oven is genuinely rewarded. Whether you're serving these at a gathering or just making a batch for yourself, they disappear fast.
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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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