Shellfish Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips are already a crowd-pleaser, but this version takes things up a notch with warm ginger, golden turmeric, and a finishing scatter of fresh scallion greens that makes every bite feel intentional. The slices are cut paper-thin — ideally with a mandoline — so they bake up genuinely crispy rather than chewy or soft in the middle. Coconut oil coats each round evenly and adds a subtle richness that plays beautifully against the brightness of the ginger. A light hit of sea salt ties everything together without overwhelming the natural sweetness of the potato. Store-bought chips can be a minefield of shared fryers and mystery seasonings, so making your own means you know exactly what's in the bag. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!