AIP Friendly 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 — and makes four servings feel like not quite enough. Every ingredient here is clean and protocol-friendly: sweet potatoes, coconut oil, turmeric, sea salt, lime, and fresh herbs, nothing more. That simplicity is exactly what makes this recipe work so well for anyone navigating a strict elimination phase, where hidden additives and seed-based oils in store-bought chips can make snacking feel impossible. Slicing the potatoes paper-thin on a mandoline and baking them low and slow in coconut oil is what delivers that satisfying crunch without any of the usual shortcuts. The turmeric adds a warm, earthy undertone that plays beautifully against the citrusy finish, and the fresh cilantro tossed on at the end keeps everything tasting vibrant and alive. These are best eaten right away while the edges are still curling and the lime is still fragrant — though honestly, they rarely last long enough to go stale.
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!