Pregnancy Friendly Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually deliver on crunch are hard to come by, and this oven-baked version hits that satisfying snap without any deep-frying or mystery ingredients. Each slice gets tossed in melted coconut oil with freshly grated ginger and a touch of turmeric before going into the oven, so the flavor is warm, bright, and genuinely interesting. Ginger is a longtime go-to for easing nausea, and turmeric brings gentle anti-inflammatory properties — both are naturally sourced here, not from a supplement label. The scallion greens scattered over the hot chips at the end add a fresh, mild bite that ties everything together beautifully. Sweet potatoes are loaded with folate, beta-carotene, and fiber, making this snack feel as nourishing as it is craveable. The ingredient list is short, clean, and free from anything that raises concern during pregnancy, so you can munch away without second-guessing the bag. These are the kind of chips you'll want to make on repeat — especially when a salty, crunchy craving hits hard.
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!