Sweet potato chips that actually crisp up in the oven feel like a small miracle, and this version delivers with a flavor combination that's genuinely exciting. Coconut oil coats every thin-sliced round, while fresh ginger and ground turmeric give the chips a warm, aromatic depth that store-bought snacks rarely come close to matching. The scallion greens scattered over the hot chips at the end wilt just enough to add a mild, savory bite without overpowering the natural sweetness of the potato. Getting the slices paper-thin is the real key here — a mandoline makes it effortless, and that thinness is what allows the edges to dry out and turn genuinely crunchy in the oven. For anyone navigating grain sensitivities, this recipe is refreshingly straightforward: every ingredient is naturally free of problematic grains, so there's no label-reading anxiety or ingredient swapping required. These are the kind of chips you set out for a crowd and watch disappear before you've even sat down.
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Learn more →4 servings
Preheat the oven to 375°F (190°C). Line two large rimmed baking sheets with parchment paper.
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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