Low Sugar Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of lime and fresh cilantro, these baked sweet potato chips are the kind of snack that disappears fast. Every ingredient here is exactly what it says it is — sweet potatoes, coconut oil, turmeric, salt, and fresh citrus — with zero sweeteners added at any stage. That matters more than you'd think, because most store-bought chip options sneak in cane sugar, honey, or sweetened seasonings that can catch you off guard. The natural sugars already present in sweet potatoes give these chips just enough warmth and depth without anything extra needed. Slicing them paper-thin on a mandoline and baking them low and slow is the key to that satisfying crunch, and the lime juice and zest tossed on at the end keep the flavor lively and fresh. Turmeric adds a subtle earthiness and a gorgeous golden color that makes the whole batch look as good as it tastes. These are best eaten right away while the edges are still curled and crisp.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- ¾ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 3 tbsp fresh cilantro, finely chopped
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large 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. Uniform thickness is important so the chips bake evenly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!