Paraben Free Ginger-Scallion Sweet Potato Chips
Crispy, golden, and packed with bold flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced sweet potatoes get tossed in coconut oil with fresh grated ginger and a touch of turmeric before hitting a hot oven, and the result is deeply savory with just the right amount of warmth. Scattered with fresh scallion greens right out of the oven, every chip delivers a little brightness alongside that satisfying crunch. For anyone navigating paraben concerns, the beauty of this recipe is its total transparency — every ingredient is whole, fresh, or minimally processed, with no preservatives or synthetic additives in sight. Store-bought chips and flavored snacks are notoriously tricky territory, often loaded with undisclosed chemical preservatives that can be hard to track down on a label. Making your own batch at home means you know exactly what went into every single chip. These are just as good straight from the pan as they are tucked into a bowl for movie night.
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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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