Fructose Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of lime and fresh cilantro, these baked sweet potato chips are the kind of snack that disappears fast. Sweet potatoes can be tricky on a fructose-free plan since many fruits and sweeteners are off the table, but these chips lean on the natural starchiness of the potato rather than any added sugars or high-fructose ingredients. Coconut oil gives each slice a beautifully even crisp in the oven, while turmeric adds a warm, earthy undertone that makes the color absolutely stunning. The mandoline technique is the real secret here — ultra-thin, uniform slices mean every chip bakes at the same rate and cools into that satisfying crunch. A quick toss with lime juice, lime zest, and chopped cilantro right out of the oven ties everything together with a fresh, herby finish that feels way more exciting than anything from a bag. These are best served immediately while the edges are still curling and the citrus is fragrant, so have your crowd ready to dig in.
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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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