Legume Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crunch are a rare and beautiful thing, and this oven-baked version delivers exactly that. Thin-sliced rounds get tossed in melted coconut oil with fresh ginger and a touch of turmeric before hitting a hot oven, building layers of warmth and color in every bite. The scallion greens go on right after baking, so they soften just enough against the hot chips without losing their fresh, grassy bite. Every single ingredient here is naturally free of legumes — no bean-based oils, no chickpea flour, no hidden additives — so you can snack without second-guessing the label. The mandoline is your best friend for getting slices thin enough to turn genuinely crispy rather than chewy, and the double-pan setup means you're not crowding the oven and steaming them by accident. They firm up beautifully as they cool, so patience for those last five minutes is absolutely worth it. Serve them straight from the bowl at a gathering or keep them for yourself — either way, they 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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