Cashew 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. Thin-sliced sweet potatoes get tossed in melted coconut oil with sea salt and turmeric before hitting the oven, creating rounds that turn satisfyingly crunchy without a drop of seed or nut oil in sight. The real magic happens at the end, when a drizzle of fresh lime juice, lime zest, and finely chopped cilantro gets tossed over the warm chips — it's zippy, fragrant, and completely addictive. Store-bought chips can be a minefield of shared equipment and mystery seasonings, so making your own means you know exactly what went into the bag. A mandoline makes quick work of getting those paper-thin, even slices that bake up properly crisp rather than chewy or burnt. These are best served right away while the herbs are still vibrant and the edges still curl, though they won't last long enough for that to be a problem.
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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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