Turkey 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, earthy turmeric, and a bright finish of fresh scallion greens. The slices get tossed in melted coconut oil before hitting the oven, which helps them turn golden and satisfyingly crisp without any deep frying. Cutting them paper-thin — ideally with a mandoline — is the real secret to that light, snappy texture that makes it impossible to stop at just one. The scallions go on right after baking so they stay fresh and fragrant rather than wilting in the heat, adding a gentle oniony lift to every bite. This is the kind of snack that disappears fast at a party, but it's just as good piled into a bowl for a weeknight couch session. Store-bought chip options can be a minefield of unexpected animal-derived ingredients and shared production lines, so making your own means you know exactly what went into the bag. Six clean, plant-based ingredients and two baking sheets are all it takes.
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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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