Rice Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crisp up in the oven are a small miracle, and this version delivers with a flavor combination that feels genuinely exciting. Thinly sliced rounds get tossed in melted coconut oil with fresh grated ginger and a touch of turmeric before hitting a hot oven, giving each chip a warm, aromatic depth that plain salted chips just can't match. The trick is slicing them paper-thin — nearly translucent — so they dry out and firm up beautifully rather than turning soft and chewy. Scallion greens scattered over the chips right out of the oven add a fresh, mild bite that balances the earthiness of the sweet potato perfectly. Store-bought chip options can be a minefield of hidden starches and grain-based coatings, but everything here is straightforward and naturally free of rice in any form. They crisp up further as they cool, so a little patience before diving in goes a long way. Serve them as a snack, a party appetizer, or an addictive side — they disappear fast either way.
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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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