Eggless Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually shatter when you bite them are a rare and beautiful thing, and this baked version delivers exactly that. Thin-sliced rounds get tossed in melted coconut oil with fresh ginger and a whisper of turmeric before hitting a hot oven, building deep, golden flavor without a drop of butter or egg in sight. The scallion greens go on right after the pans come out, so they soften just enough from the residual heat while keeping their fresh, grassy bite. Getting the slices paper-thin — ideally mandoline-thin — is the real secret to that satisfying crunch, and the recipe walks you through exactly what to look for so nothing burns or stays chewy. Store-bought chips often sneak in additives or shared-facility allergens, so making your own means you know precisely what's in the bag. These are the kind of snack that disappears fast, so consider yourself warned.
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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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