Walnut Free 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 bright 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 snap rather than turning chewy or soft. Coconut oil coats every slice evenly and helps the edges go golden without any heavy or greasy finish. Scattering the scallion greens over the chips straight out of the oven is a small move that makes a big difference, softening them just enough to meld into the warm, spiced chips as they cool. Store-bought snacks can be a minefield when you're avoiding tree nuts, since shared lines and "may contain" labels are everywhere — making these at home with six clean, straightforward ingredients takes all of that guesswork off the table. They're the kind of snack that disappears fast, so consider making a double batch.
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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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