Cinnamon Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright citrus kick, these baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in coconut oil and a touch of turmeric before hitting the oven, giving each chip a gorgeous color and a subtly earthy, savory base. The real magic happens at the end, when fresh lime juice, lime zest, and chopped cilantro get tossed right onto the warm chips — the heat helps everything cling and bloom. Sweet potato snacks can be tricky when you're avoiding warming spices like cinnamon, since so many recipes lean on them heavily, but this one skips them entirely without sacrificing any depth or excitement. A mandoline makes quick work of getting those paper-thin slices that bake up shatteringly crisp, though a sharp knife and a steady hand work just fine too. These are best served right away while the edges are still curling and the cilantro is fragrant, though they make a seriously impressive addition to any snack spread.
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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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