Wheat Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crunch, taste complex, and happen to be completely free of wheat or grain-based ingredients — this is the snack you didn't know you were missing. Paper-thin rounds of sweet potato get tossed in melted coconut oil with fresh ginger and golden turmeric before hitting a hot oven, so every chip is fragrant and lightly spiced before it even crisps up. The mandoline technique is the real secret here: slicing the rounds thin enough to see light through them is what separates a genuinely crispy chip from a sad, chewy one. A final scatter of fresh scallion greens over the hot chips right out of the oven adds a mild, grassy bite that balances the natural sweetness of the potato beautifully. Store-bought chips can be a minefield of hidden starches, malt vinegar, or shared-facility warnings, so making your own means you know exactly what's in the bag. These are the kind of snack you set out in a bowl and watch disappear before dinner even starts.
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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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