Nutmeg Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things up a notch with a punchy ginger-and-turmeric coating that makes every bite feel intentional. The coconut oil helps each thin round crisp up beautifully in the oven, and slicing the potatoes paper-thin — ideally with a mandoline — is the real secret to that satisfying snap. A scatter of fresh scallion greens added right out of the oven brings a mild, bright finish that balances the warmth of the ginger perfectly. Store-bought chips and seasoning blends can be sneaky when it comes to hidden spices, so making these from scratch means you know exactly what's going into the bowl. The ingredient list is short and clean: sweet potatoes, coconut oil, fresh ginger, turmeric, sea salt, and scallions — nothing more. These are the kind of snack that disappears fast, so consider making a double batch if you're serving a crowd.
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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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