Emulsifier Free Ginger-Scallion Sweet Potato Chips
Most store-bought chips are loaded with additives you'd rather not think about, and emulsifiers are some of the sneakiest offenders hiding in the ingredient list. This homemade version keeps things beautifully clean — just sweet potatoes, coconut oil, fresh ginger, turmeric, sea salt, and scallion greens, nothing more. The coconut oil coats each paper-thin slice evenly, so you get that satisfying crunch without needing any stabilizers or processed fats to do the job. Turmeric gives the chips a warm, golden hue while the grated ginger adds a subtle heat that makes every bite a little more interesting than your average snack. Scattering fresh scallion greens over the hot chips right out of the oven is a small move that delivers a big payoff — they soften just enough to meld into the crispy edges. The key to getting that perfect snap is slicing the potatoes as thin as possible and giving them plenty of space on the pan so they bake rather than steam. These are the kind of chips that disappear fast, so you might want to double the batch.
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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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