Fish Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things up a notch with warm ginger, earthy turmeric, and a shower of fresh scallion greens that wilt just enough over the hot chips to turn fragrant and bright. 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 crisps beautifully in the oven without any of the fishy aftertaste that can sneak into store-bought snack chips through shared processing lines or unexpected flavor additives. These are completely plant-based and built from whole, easy-to-read ingredients, so what you see in the bowl is exactly what went into it. The two-stage bake with a flip in the middle ensures even color and texture, and the scallion finish adds a pop of freshness that makes these feel genuinely special rather than just a healthier swap. They firm up as they cool, so patience for those last five minutes is well worth it.
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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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