Paleo Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crunch, taste complex, and check every ancestral-eating box — that's a rare find. Coconut oil does the heavy lifting here, coating each paper-thin slice and helping it blister and crisp in the oven without a drop of industrial seed oil or refined fat in sight. The grated fresh ginger and ground turmeric bring a warm, slightly spicy depth that makes these taste far more interesting than anything you'd pull from a store bag. Scallion greens scattered over the hot chips right out of the oven wilt just enough to turn fragrant and savory, adding a fresh, oniony finish that ties everything together. The key is slicing the sweet potatoes thin enough to see light through them — a mandoline makes this easy — so they dry out properly and firm up into real chips as they cool. These are the kind of snack you set out in a bowl and watch disappear before the main course even hits the table.
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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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