Gut Friendly Ginger-Scallion Sweet Potato Chips
Sweet potato chips that are actually good for your gut? Yes, this is the snack you've been looking for. Sweet potatoes are a fantastic source of prebiotic fiber, which helps feed the beneficial bacteria your digestive system depends on, and baking them instead of frying keeps things light and easy to digest. Fresh ginger brings its own well-known digestive benefits to the party, while ground turmeric adds a warm, golden depth that makes these chips look as good as they taste. Coconut oil gives each slice a subtle richness and helps everything crisp up beautifully in the oven without any harsh additives or inflammatory oils. The scallion greens scattered over the hot chips at the end add a fresh, mild bite that ties the whole thing together. The key is slicing the sweet potatoes paper-thin — a mandoline makes this effortless — so they bake into genuinely crunchy chips rather than soft rounds. These are the kind of wholesome, feel-good snacks you can reach for without a second thought.
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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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