Mushroom Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things up a notch with warm ginger, earthy turmeric, and a bright finish of fresh scallion greens. The slices get tossed in melted coconut oil before baking, which helps them turn golden and crisp without any deep-frying. Getting them paper-thin — ideally with a mandoline — is the real secret to that satisfying snap once they cool. The ginger and turmeric combo gives every chip a subtle warmth that pairs beautifully with the mild sweetness of the potato. Scattering the raw scallion greens over the hot chips right out of the oven is a smart move, softening them just enough to mellow their bite without losing that fresh, grassy flavor. These are completely free of fungi-derived ingredients, so there's no need to scan labels or worry about hidden additives sneaking into your snack bowl. Serve them at a party or keep them all to 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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