Gluten Free Ginger-Scallion Sweet Potato Chips
Crispy, golden, and loaded with bold flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each slice a beautifully light crunch, while fresh ginger and turmeric add a warm, aromatic kick that store-bought chips simply can't compete with. The scallion greens scattered over the hot chips at the end wilt just slightly, adding a fresh, savory finish to every bite. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden additives sneaking into your snack bowl. The key to getting that satisfying crispness is slicing the sweet potatoes paper-thin — a mandoline makes this effortless, but a sharp knife and a steady hand work just as well. They firm up beautifully as they cool, so resist the urge to grab one straight off the pan (or don't — we won't judge). Whether you're serving these at a party or just treating yourself on a weeknight, they're proof that wholesome snacking can absolutely be the most exciting thing on the table.
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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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