Pescatarian Ginger-Scallion Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things to a whole new level with warm ginger, golden turmeric, and a bright finish of fresh scallion greens. The slices go into the oven coated in melted coconut oil, which helps them crisp up beautifully without any deep-frying or specialty equipment. Getting them paper-thin — ideally with a mandoline — is the real secret to that satisfying crunch, and watching them turn golden at the edges is genuinely one of the more rewarding moments in snack cooking. The turmeric gives each chip a gorgeous color while the grated ginger adds a gentle warmth that plays perfectly against the natural sweetness of the potato. Scattering the scallion greens over the hot chips right out of the oven is a small move that makes a big difference, softening them just enough to meld into every bite. These are the kind of snacks that disappear fast, so consider making a double batch — they're completely plant-based and naturally free of meat, making them an effortless fit for anyone eating fish-forward or fully avoiding land animals.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!