Mustard Free Ginger-Scallion Sweet Potato Chips
Crispy, golden, and fragrant with warm ginger and turmeric, these baked sweet potato chips are the kind of snack that disappears fast. The mandoline-thin slices roast up beautifully in the oven, developing those satisfying crunchy edges without any frying required. Coconut oil keeps the coating clean and simple — just a handful of real, whole ingredients that you can feel good about. Scallion greens scattered over the hot chips at the end add a fresh, mild bite that makes every handful a little more interesting. For anyone navigating condiment and spice blend labels at the grocery store, homemade chips like these are a genuine relief. Store-bought snacks often hide unexpected seasonings in their flavoring blends, but here every ingredient is visible and intentional. Sweet potato, coconut oil, ginger, turmeric, sea salt, and scallions — that's the whole list, and nothing on it raises any concern. The result is a snack that's bold and craveable without any of the label-reading stress.
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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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