Nitrate & Nitrite Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips from scratch hit differently than anything you'll find in a bag, and this version layers in fresh ginger, turmeric, and bright scallion greens for a flavor combination that feels genuinely exciting. Store-bought chip options can be a minefield when you're avoiding cured or preserved ingredients, since many snack foods sneak in additives you'd never expect in something as simple as a chip. Here, every ingredient is straightforward and clean — just real produce, coconut oil, and a handful of spices you can verify yourself. The key to getting that satisfying crunch is slicing the sweet potatoes paper-thin and giving them plenty of room on the baking sheet so they dry out evenly rather than steam. Scattering the scallion greens over the chips right out of the oven is a small move that makes a big difference, softening them just enough to meld into every bite. They crisp up beautifully as they cool, so resist the urge to dig in immediately — the wait is absolutely worth it.
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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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