Seeds Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crisp up at home are a small miracle, and this version delivers with a flavor combination that feels genuinely exciting. Coconut oil coats every thin-sliced round, while fresh ginger and turmeric give the chips a warm, aromatic depth that store-bought snacks rarely manage. The scallion greens go on right out of the oven, softening just enough from the residual heat to mellow their sharpness without losing that fresh, grassy bite. For anyone navigating a seeds-free lifestyle, packaged chips can be a minefield — sesame, poppy, and sunflower seeds show up in the most unexpected places. This recipe keeps things clean with just six straightforward ingredients, none of which carry that concern, so you can snack without scanning every label twice. Getting the slices paper-thin is the real key to the crunch; a mandoline makes it effortless, but a sharp knife and a steady hand work just as well. They firm up beautifully as they cool, so resist the urge to eat them straight off the pan — though that will be genuinely difficult.
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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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