Honey Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips from the store almost always come with a long list of additives, and many flavored varieties sneak in sweeteners you might not expect. This homemade version keeps things completely clean — just real ingredients, nothing hidden. Thin-sliced sweet potatoes get tossed in melted coconut oil with fresh grated ginger and a touch of turmeric before going into the oven, and the result is deeply savory, warmly spiced, and seriously addictive. The key is slicing them paper-thin so they dry out and crisp up properly in the oven — a mandoline makes this effortless, though a sharp knife and a little patience works too. Scattered scallion greens finish the chips straight out of the oven, wilting just enough from the heat to turn fragrant and slightly sweet without any added sugar. They firm up beautifully as they cool, so resist the urge to eat them straight off the pan. Whether you're snacking solo or setting out a bowl for guests, these disappear fast.
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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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