Oats Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crunch are a rare and wonderful thing, and this baked version delivers that satisfying snap with nothing but wholesome, straightforward ingredients. Thin-sliced sweet potatoes get tossed in melted coconut oil with fresh ginger and a touch of turmeric before hitting the oven, creating rounds that are golden, fragrant, and deeply savory. The finishing move — scattering fresh scallion greens over the hot chips right out of the oven — adds a bright, slightly sharp note that makes these feel genuinely special. Store-bought chip options can be a minefield for anyone avoiding grain-based coatings or shared production lines, but every single ingredient here is clean and easy to verify. The mandoline technique is the real secret to getting that paper-thin slice that crisps up beautifully without burning, though a sharp knife and a steady hand work just as well. These are the kind of snack you set out in a bowl and watch disappear before you've even sat down.
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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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