Black Pepper Free Cilantro-Lime Sweet Potato Chips
Sweet potato chips that actually crisp up at home feel like a small miracle, and this oven-baked version delivers that satisfying crunch without any of the usual snack-aisle ingredient guesswork. The seasoning blend here is bright and fresh — turmeric gives the chips a warm golden hue, while lime juice, lime zest, and freshly chopped cilantro get tossed on right at the end for a zingy, herbaceous finish that tastes anything but plain. Coconut oil helps each slice bake up beautifully, and the key is slicing the sweet potatoes paper-thin so they dry out evenly in the oven and crisp as they cool. Many packaged chips and seasoning blends sneak in black pepper as a default, so making these from scratch means you stay in full control of every ingredient on the list. The two-stage bake — flip, rotate, then watch closely — is the move that separates genuinely crispy chips from sad, chewy ones. Serve them immediately after tossing with the lime and cilantro for the best texture and the most vibrant flavor.
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!