Vegan Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crisp up at home are a small miracle, and this baked version delivers that satisfying crunch without a drop of oil from animal sources or any dairy-based seasoning to worry about. Coconut oil coats every paper-thin slice evenly, helping the chips go golden in the oven rather than soggy, while fresh ginger and ground turmeric give them a warm, aromatic kick that store-bought bags simply can't match. The mandoline step is worth the extra care — getting those slices nearly translucent is what separates a truly crispy chip from a chewy disappointment. Scallion greens scattered over the hot chips right out of the oven wilt just enough to cling to the surface, adding a mild oniony freshness that balances the earthy sweetness underneath. Every single ingredient here is whole and plant-based, so there's no label-reading required and no hidden additives to second-guess. These are the kind of snacks you set out for a crowd and watch disappear before you've even found a seat.
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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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