Vegetarian Ginger-Scallion Sweet Potato Chips
Sweet potato chips made from scratch hit differently than anything you'll find in a bag, and this version layers in fresh ginger, turmeric, and scallion greens for a flavor combination that feels genuinely exciting. The key is slicing the sweet potatoes paper-thin — nearly translucent — so they bake up with that satisfying crunch rather than turning soft and chewy in the oven. Coconut oil coats every slice evenly and adds a subtle richness that plays beautifully against the bright, slightly spicy ginger. Turmeric brings a warm golden color and earthy depth, while the scallion greens are scattered on right out of the oven so they soften just enough to meld into the chips without losing their fresh bite. Every single ingredient here is plant-based and straightforward, so there's no need to scrutinize labels or worry about hidden animal-derived additives sneaking into your snack. They crisp up further as they cool, which means a little patience goes a long way — and the payoff is a bowl of chips that disappears embarrassingly fast.
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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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