Lupin Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crisp up at home feel like a small miracle, and this oven-baked version delivers that satisfying crunch without any of the mystery ingredients lurking in store-bought snack bags. Thinly sliced sweet potatoes get tossed in melted coconut oil with fresh ginger and a touch of turmeric before hitting a hot oven, and the result is golden, fragrant rounds with a warmly spiced depth that plain potato chips simply can't compete with. The finishing move — scattering fresh scallion greens over the chips straight out of the oven — adds a bright, savory pop that makes the whole thing feel intentional and a little fancy. Lupin flour has quietly crept into a surprising number of packaged snacks and seasoning blends as a protein booster, so making chips from scratch with a clean, short ingredient list is genuinely the safest and most delicious route. The mandoline step is worth it here: getting those slices paper-thin is what separates truly crispy chips from sad, chewy ones. Let them cool fully on the pan and they'll firm up beautifully, ready for snacking straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!