Soy Free Ginger-Scallion Sweet Potato Chips
Crispy, golden, and packed with warm flavor, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each slice a beautifully light crunch without any of the processed oils or additives you'd find in a store-bought bag — and there's zero guesswork about hidden soy derivatives lurking in the ingredient list. Fresh ginger and ground turmeric bring a subtle heat and earthiness that make these feel genuinely special, not just a healthier substitute for something else. The trick is slicing the sweet potatoes paper-thin — nearly translucent — so they dry out in the oven and crisp up properly as they cool. Scattering fresh scallion greens over the hot chips at the end is a small step that adds a bright, savory finish without any extra cooking. These are just as good served alongside a dip as they are eaten straight off the pan while nobody's looking.
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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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