Chicken Free Cilantro-Lime Sweet Potato Chips
These crispy baked chips are proof that snack time doesn't have to come from a bag. Sweet potatoes get sliced paper-thin, tossed in coconut oil with a hint of golden turmeric, and roasted until the edges curl and crisp up beautifully. A finishing toss with fresh lime juice, lime zest, and chopped cilantro gives every chip a bright, zesty punch that makes it nearly impossible to stop at just one. The whole thing is built entirely from whole, plant-based ingredients — no meat, no broth, no hidden animal proteins lurking in a seasoning packet. Getting the slices uniformly thin is the real secret here, so a mandoline is your best friend for consistent, even crunch. They crisp up further as they cool, so patience in those last few minutes of baking pays off in a big way. Serve them fresh for maximum crunch, and don't be surprised when they disappear before you've even sat down.
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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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