Gelatin Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crunch are a rare and beautiful thing, and this baked version delivers that satisfying snap without any of the mystery ingredients you'd find in a store-bought bag. Coconut oil, fresh ginger, and ground turmeric coat every thin-sliced round before they hit the oven, building a warm, aromatic flavor that's genuinely hard to stop eating. The scallion greens go on right after baking, so they soften just enough from the residual heat while keeping a fresh, grassy bite that balances the earthy sweetness of the potato. A mandoline is your best friend here — getting those slices paper-thin is the real secret to chips that crisp up properly rather than turning leathery. Packaged snacks can be a minefield when you're avoiding gelatin-based coatings or additives, so making your own means you know exactly what's in the bowl. These are the kind of chips that disappear fast, so consider doubling 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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