Pecan Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips baked at home hit differently than anything you'd grab from a bag, and this version layers in warm ginger, earthy turmeric, and a bright finish of fresh scallion greens that makes every bite feel intentional. The slices go into the oven coated in melted coconut oil, which helps them turn golden and crisp without any deep-frying or specialty equipment. A mandoline makes quick work of getting those paper-thin rounds, but a sharp knife and a steady hand will do the job just as well. The scallions go on right after the pans come out of the oven, so they soften just enough from the residual heat while keeping that fresh, grassy flavor intact. Store-bought snack foods can be a minefield when you're avoiding tree nuts, since shared lines and "may contain" labels show up constantly — making these from scratch with a short, clean ingredient list takes all of that guesswork off the table. They crisp up beautifully as they cool, so resist the urge to eat them straight off the pan and you'll be rewarded with a satisfying crunch that holds up well in a serving bowl.
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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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