Chestnut 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 warm, earthy flavor and a gorgeous color. The real magic happens at the end — a drizzle of fresh lime juice, a scatter of zest, and a handful of finely chopped cilantro transform a simple chip into something that tastes genuinely restaurant-worthy. Because every ingredient here is a whole, recognizable food, you never have to second-guess what's in the bag or worry about hidden additives sneaking into your snack. The mandoline step is worth the extra minute of setup — uniform slices mean every chip bakes evenly and crisps up properly rather than leaving you with a mix of burnt edges and soggy centers. These are best served right away while the lime is still fresh and the chips are at peak crunch, though they'll continue to firm up as they cool.
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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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