Gelatin Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of citrus and herbs, these baked sweet potato chips are the kind of snack that disappears fast. Every ingredient here is completely straightforward — sweet potatoes, coconut oil, turmeric, lime, and fresh cilantro — so there's no need to squint at a label wondering whether something sneaky has been added to the mix. The turmeric gives each chip a warm, earthy undertone that plays beautifully against the tang of fresh lime juice and zest. Getting them truly crispy is all about slicing thin and giving every round its own space on the pan, and the two-stage bake with a mid-way flip makes that satisfying crunch totally achievable at home. The cilantro-lime toss at the end is what elevates these from a simple side to something you'd genuinely crave. They're best served right away while the herbs are still fragrant and the edges are perfectly curled.
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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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