Seed Oil Free Ginger-Scallion Sweet Potato Chips
Crispy, golden, and loaded with warm flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil does all the heavy lifting here, giving each slice a beautifully light crunch without a drop of canola, sunflower, or any other refined vegetable oil in sight. That matters more than people realize — most store-bought chips and even plenty of homemade recipes default to seed oils, so having a clean, satisfying alternative is genuinely useful. The combination of fresh ginger and ground turmeric brings a subtle warmth and earthiness that makes these taste far more interesting than a plain salted chip. Slicing the sweet potatoes paper-thin is the real key to getting that satisfying snap, and the scallion greens scattered on at the end add a fresh, slightly sharp finish that balances the natural sweetness of the potato. They crisp up beautifully as they cool, so patience in those last few minutes pays off. Whether you're serving these at a gathering or just snacking straight from the bowl, they hit every note you want from a chip.
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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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