Sesame Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips from scratch hit differently than anything you'll find in a bag, and this version layers in fresh ginger and turmeric for a warmth that's genuinely addictive. The coconut oil coats every thin slice evenly, helping the chips bake up golden and crisp without any of the seed oils or flavoring blends that make store-bought snacks a gamble. Slicing the potatoes paper-thin — ideally with a mandoline — is the real secret to getting that satisfying snap once they cool on the pan. The turmeric gives each chip a gorgeous amber glow, while the grated ginger adds a subtle heat that builds with every handful. Scattering fresh scallion greens over the chips straight out of the oven is a small move that makes a big difference, adding a mild oniony brightness that ties everything together. With just six clean, whole-food ingredients, this is the kind of snack you can feel good about putting out for guests or keeping all to yourself.
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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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