Carrageenan 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. Carrageenan — a thickener and stabilizer derived from seaweed — sneaks into a surprising number of packaged snack foods and flavored chips, making store-bought options tricky to trust. Here, every ingredient is straightforward and whole: sweet potatoes, coconut oil, sea salt, turmeric, lime, and cilantro. Nothing processed, nothing hidden. The mandoline technique is key — slicing the rounds paper-thin ensures they bake up genuinely crispy rather than chewy, and the turmeric adds a warm, earthy undertone that plays beautifully against the lime zest. Tossing the hot chips with fresh cilantro and a squeeze of lime right out of the oven means the flavors bloom and cling to every slice. These are the kind of chips you'll want to make on repeat.
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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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