Capsaicin Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of lime and fresh cilantro, these baked sweet potato chips are the kind of snack that disappears fast. Every ingredient here is naturally free of capsaicin — no chili powder, no cayenne, no hidden heat — so you get bold, satisfying flavor without any of the burn. The coconut oil helps the thin-sliced rounds crisp up beautifully in the oven, while a touch of turmeric adds warmth and a gorgeous color that makes the whole batch look almost too pretty to eat. Getting the slices paper-thin is the real secret to that satisfying crunch, and a mandoline makes it almost effortless. The lime juice and zest go on right at the end, keeping the flavor fresh and punchy rather than baked-out and dull. These are the kind of chips that make you forget store-bought options exist — and you know exactly what went into every single one.
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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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