Beef Free Cilantro-Lime Sweet Potato Chips
Sweet potato chips done right are a revelation — crispy, golden, and packed with way more flavor than anything that comes out of a bag. These get their warmth from a touch of turmeric and coconut oil, then land somewhere bright and fresh thanks to a finishing toss with lime juice, lime zest, and a generous handful of chopped cilantro. The key is slicing the sweet potatoes paper-thin and giving every chip its own space on the baking sheet — no overlapping, no shortcuts, just even heat doing its thing. Watching them closely in those final minutes is worth it, because the difference between perfectly crisp and overdone is only a couple of minutes. They continue crisping as they cool, so pulling them just before they look fully done is actually the move. This is the kind of snack that disappears fast, so consider making a double batch if you're feeding a crowd.
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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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