Fish Free Cilantro-Lime Sweet Potato Chips
These vibrant baked chips are everything a snack should be — crispy, bright, and just a little addictive. Thinly sliced sweet potatoes get tossed in coconut oil and a whisper of turmeric before hitting the oven, where they slowly dry out and turn golden at the edges. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the warm chips, making the whole bowl smell incredible. Because this recipe is built entirely from whole, plant-based ingredients, there's zero concern about hidden seafood derivatives or fish-based flavor enhancers that sometimes sneak into packaged snacks. The mandoline step is worth it — uniform slices mean every chip bakes evenly and crisps up properly instead of turning soft in the middle. They're best eaten right away while the edges still have that satisfying crunch, though the flavor is bold enough that they won't last long anyway.
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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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