Pistachio Free Ginger-Scallion Sweet Potato Chips
Crispy, golden, and loaded with warm flavor, these baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced sweet potatoes get tossed in melted coconut oil with fresh ginger and turmeric before hitting the oven, which means every chip carries a subtle, aromatic heat that store-bought versions just can't match. The technique here is all about patience — slicing the rounds paper-thin and giving them enough oven time to dry out at the edges is what delivers that satisfying crunch. Scallion greens scattered over the hot chips right out of the oven add a fresh, savory finish that makes the whole thing feel a little elevated. For anyone navigating tree nut allergies or sensitivities, snack time can feel like a minefield, but this recipe keeps things clean and simple with nothing but whole, straightforward ingredients. They crisp up beautifully as they cool, so resist the urge to eat them straight off the pan — though that's admittedly very hard to do.
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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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