Eggless Cilantro-Lime Sweet Potato Chips
Sweet potato chips that actually crisp up at home are a genuine triumph, and this version takes things a step further with bright lime and fresh cilantro tossed on right at the end. The key is slicing the potatoes paper-thin — nearly translucent — so the oven can drive out all the moisture and deliver that satisfying snap. Coconut oil coats every slice beautifully and adds a subtle richness, while turmeric gives the chips a gorgeous golden hue and a gentle earthiness that pairs perfectly with the citrus. Because the whole recipe is built around whole, simple ingredients, there's nothing hidden to worry about — no binders, no coatings, just real food. The lime juice and zest go on after baking, which keeps the chips from steaming and going soggy, and the fresh cilantro adds a pop of color and herby brightness that makes these feel almost restaurant-worthy. They crisp up even more as they cool, so if you can resist eating them straight from the bowl, you'll be rewarded. These are the kind of snack that disappears fast, so consider doubling the batch.
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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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