
Crispy, golden, and finished with a bright hit of fresh lime and fragrant cilantro, these baked sweet potato chips are the kind of snack that disappears fast. Avoiding citric acid can make store-bought chips a minefield, since the additive shows up constantly as a preservative or flavor enhancer in packaged snacks — but every ingredient here is straightforward and easy to verify. Coconut oil gives each slice a beautifully light crunch in the oven, while a dusting of turmeric adds a warm, earthy undertone that pairs perfectly with the sweet potato's natural depth. The real trick is slicing the rounds paper-thin and giving them enough time to dry out in the oven, so they crisp up properly rather than turning chewy. Fresh lime juice and zest do all the tangy lifting that citric acid would normally handle in a commercial chip, and the result is genuinely bright and punchy without any additives. Tossed with chopped cilantro right before serving, these chips taste like something you'd find at a fancy snack bar — except you made them at home and know exactly what went into every bite.
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Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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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