Dairy Free Cilantro-Lime Sweet Potato Chips
Sweet potato chips that actually crisp up at home feel like a small miracle, and this oven-baked version delivers the real deal. Coconut oil stands in beautifully for butter, giving each slice a golden, lightly crunchy finish without any dairy in sight — no compromises needed. The turmeric adds a warm, earthy undertone that plays off the natural sweetness of the potatoes, while a hit of fresh lime juice and zest right at the end brightens everything up. Finely chopped cilantro tossed over the warm chips makes the whole bowl smell incredible and taste impossibly fresh. The key move here is slicing the potatoes paper-thin and giving them enough oven time to dry out completely — they keep crisping as they cool, so patience pays off. These are the kind of snack that disappears fast, whether you're serving them at a party or just eating them straight from the bowl on a Tuesday night.
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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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