Macadamia Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips made from scratch hit differently than anything you'll find in a bag, and this version layers in warm ginger, earthy turmeric, and bright scallion greens for a snack that feels genuinely special. The thin-sliced rounds get tossed in melted coconut oil before baking, which gives them that satisfying crunch without any deep frying. Turmeric adds a gorgeous golden hue and a subtle warmth that plays beautifully against the fresh ginger, while the scallion greens scattered over the hot chips at the end bring a pop of color and mild oniony bite. A mandoline makes quick work of getting those paper-thin slices, but a sharp knife and a little patience work just as well. The chips firm up as they cool, so resist the urge to pull them too early — that resting time on the pan is where the magic happens. With just a handful of clean, whole-food ingredients, this is the kind of snack you can feel good about putting out for a crowd or keeping all to yourself.
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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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