Almond Free Cilantro-Lime Sweet Potato Chips
These oven-baked sweet potato chips are the kind of snack that disappears the moment you set the bowl down. Thin-sliced rounds get tossed in coconut oil with a touch of turmeric and sea salt, then baked until the edges curl and crisp into something genuinely addictive. A finishing hit of fresh lime juice, lime zest, and chopped cilantro gives every chip a bright, zesty punch that makes plain potato chips feel like a distant memory. The whole recipe is built from whole, simple ingredients — sweet potatoes, coconut oil, citrus, and herbs — so there's no label-scanning or cross-contamination stress to worry about. Getting the slices uniformly thin is the real key here, and a mandoline makes that step almost effortless. They crisp up further as they cool, so resist the urge to overbake and pull them while they still look just barely done. Whether you're serving these at a party or just snacking straight from the bowl, they hit that perfect sweet-savory-tangy note every single time.
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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.
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