Alpha Gal 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. Every ingredient here is completely plant-based and free from mammalian meat byproducts, so there's no second-guessing the label or worrying about hidden animal-derived additives — just whole, straightforward food. Coconut oil does the heavy lifting in the oven, giving each thin slice a satisfying crunch without any dairy-based fats that can be tricky to avoid. The turmeric adds a subtle warmth and a gorgeous color, while the lime juice and zest tossed on at the end keep things lively and fresh. Slicing the sweet potatoes paper-thin is the real secret to getting that chip-shop crispiness at home — a mandoline makes it effortless, but a sharp knife and a little patience work just as well. These are best served right away while the edges are still curling and the cilantro is fragrant, though they make a pretty compelling argument for eating the whole batch before they even cool.
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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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