Xanthan Gum Free Ginger-Scallion Sweet Potato Chips
Sweet potato chips that actually crunch are a beautiful thing, and this oven-baked version delivers that satisfying snap without a single additive or stabilizer in sight. Every ingredient here is completely whole and straightforward — just sweet potatoes, coconut oil, fresh ginger, turmeric, scallions, and sea salt — so there's nothing hidden to second-guess on the label. The key is slicing the potatoes paper-thin and giving each round enough room on the pan to dry out and go golden rather than steam. Coconut oil coats every slice in a light, neutral richness that lets the warm ginger and earthy turmeric really come through, while the scallion greens scattered on at the end add a fresh, slightly sharp finish. Patience in those last few minutes of baking is everything — pull them just as the edges look dry and let the residual heat do the rest of the crisping work. These are 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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