Hazelnut Free Ginger-Scallion Sweet Potato Chips
Crispy, golden, and packed with bold flavor, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully even coat, while fresh ginger and turmeric bring a warm, aromatic kick that makes these anything but ordinary. The scallion greens scattered over the hot chips at the end add a fresh, savory finish that ties everything together perfectly. Store-bought chips can be a minefield when you're avoiding tree nuts, with shared lines and vague labeling making even simple snacks feel risky — making these at home puts you fully in control of every ingredient. The key is slicing the sweet potatoes paper-thin so they bake up genuinely crisp rather than chewy, and a mandoline makes that step almost effortless. They firm up beautifully as they cool, so resist the urge to eat them straight off the pan — though that will be a real test of patience.
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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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