Lactose Free Ginger-Scallion Sweet Potato Chips
Crispy, golden, and loaded with bold flavor, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil stands in beautifully for butter, giving each slice a rich, lightly tropical note that pairs perfectly with the warmth of fresh ginger and earthy turmeric. The whole thing is naturally free of dairy in any form — no hidden milk solids, no butter, no cream — just clean, whole ingredients that happen to taste incredible together. Slicing the sweet potatoes paper-thin is the real secret to getting that satisfying crunch, and a mandoline makes the job effortless. Scattering fresh scallion greens over the chips right out of the oven adds a bright, savory finish that keeps every bite interesting. They crisp up as they cool, so resist the urge to eat them straight off the pan — though that's admittedly very hard to do.
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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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