BHA & BHT Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of citrus and fresh herbs, these baked sweet potato chips are the kind of snack that disappears fast. Store-bought chips are a minefield when you're avoiding synthetic preservatives like BHA and BHT, which show up in a surprising number of packaged snack foods — often buried in the fine print. Making your own at home means you know exactly what went into the bag, and in this case, that's just sweet potatoes, coconut oil, sea salt, turmeric, lime, and fresh cilantro. The trick to getting that satisfying crunch is slicing the rounds paper-thin and giving them enough oven time to dry out completely, then letting them cool so they finish crisping on their own. A final toss with fresh lime juice, zest, and chopped cilantro adds a punchy, herbaceous finish that no store-bought chip could replicate. These are genuinely addictive alongside guacamole or just eaten straight off the pan.
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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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