Brazil Nut Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of citrus and herbs, these baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced sweet potatoes get tossed in coconut oil with a touch of turmeric before hitting the oven, giving each chip a gorgeous color and a satisfying crunch. The real magic happens at the end, when a drizzle of fresh lime juice, lime zest, and chopped cilantro gets tossed over the warm chips — it's zippy, fragrant, and completely addictive. Store-bought chips can be a minefield of shared production lines and mystery seasonings, so making your own means you know exactly what's in the bag. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning anxiety involved. A mandoline makes quick work of getting those paper-thin slices, but a sharp knife and a steady hand will do the job just fine. These are best served fresh out of the oven while they're at peak crispiness.
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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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