Pork Free 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 shower of fresh scallion greens. The slices get tossed in melted coconut oil before hitting the oven, which helps them crisp up beautifully without any animal fats or additives you'd have to second-guess. Slicing the potatoes paper-thin — ideally with a mandoline — is the real secret to that satisfying, light crunch that makes it impossible to stop at just a handful. The turmeric gives each chip a gorgeous golden hue, while the grated ginger adds a subtle 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 step that makes a big difference, softening them just enough to meld into every bite. These are the kind of snacks that disappear fast at a party, but they're simple enough to make on a quiet weeknight just for yourself.
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!