Barley Free Cilantro-Lime Sweet Potato Chips
These oven-baked sweet potato chips are the kind of snack that disappears before they even make it to a bowl. Thin-sliced rounds get tossed in coconut oil with a touch of turmeric and sea salt, then roasted until the edges curl and crisp up beautifully. A finishing hit of fresh lime juice, lime zest, and chopped cilantro gives every chip a bright, zesty punch that store-bought snacks simply can't match. The whole ingredient list is naturally free from grains and grain derivatives, so there's no label-scanning or cross-contamination stress — just clean, whole-food snacking. Getting the slices uniformly thin is the real key here, so a mandoline is your best friend, though a sharp knife and a steady hand will do the job. They crisp up further as they cool, so resist the urge to pull them too early and you'll be rewarded with that satisfying crunch. Serve them fresh for maximum texture, and don't be surprised if a double batch still isn't enough.
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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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