Celery Free Cilantro-Lime Sweet Potato Chips
Sweet potatoes roasted low and slow in coconut oil until they're golden, curled at the edges, and impossibly crisp — then tossed with bright lime juice, fragrant zest, and a shower of fresh cilantro. The turmeric adds a warm, earthy undertone that makes these chips feel a little more interesting than your average snack. Every ingredient here is straightforward and naturally free from the sneaky fillers and flavor additives that show up in so many store-bought chip bags. The mandoline step is worth the extra minute of setup — uniform slices mean every chip bakes evenly and you don't end up with a mix of burnt edges and soggy centers. Patience in those final minutes of baking is the real secret; pulling them just as the edges begin to curl lets them finish crisping on the pan without going bitter. The lime and cilantro finish goes on at the very end so the brightness stays fresh and punchy rather than baking off in the oven. These disappear fast straight from the bowl, but they also hold up beautifully alongside a bowl of guacamole or a smoky black bean dip.
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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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