Anti Inflammatory Cilantro-Lime Sweet Potato Chips
Sweet potatoes are already a powerhouse ingredient on their own, but sliced thin and baked until golden, they become something genuinely craveable. Coconut oil helps each chip crisp up beautifully in the oven while keeping things firmly in whole-food territory, and a pinch of turmeric adds a warm, earthy note that also happens to be one of the most well-studied anti-inflammatory spices around. The finishing touch — fresh lime juice, zest, and a handful of chopped cilantro tossed on right before serving — makes these taste bright and alive in a way that no store-bought chip ever could. Getting the slices uniformly thin is the real key here, so a mandoline is your best friend if you have one, though a sharp knife and a little patience works just as well. These chips crisp up even more as they cool, so resist the urge to pull them too early. They're the kind of snack that disappears fast, so consider making a double batch.
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!