Ginger Free Cilantro-Lime Sweet Potato Chips
Sweet potato chips with a bright, herby finish are the kind of snack that disappears before it ever makes it to a bowl. These oven-baked rounds get their golden color and subtle warmth from turmeric and coconut oil, then get tossed in fresh lime juice, lime zest, and a generous handful of chopped cilantro right out of the oven. The result is crispy, tangy, and just a little earthy — genuinely hard to stop eating. Many packaged chip seasonings sneak in ginger or other spices that can be tricky to avoid, so making your own batch at home puts you fully in control of every ingredient. The key to getting that satisfying crunch is slicing the sweet potatoes paper-thin and giving each chip its own space on the baking sheet — patience with the single layer pays off. A mandoline makes quick work of the prep, but a sharp knife and a steady hand work just as well. These are best served right away while the cilantro is still fresh and fragrant.
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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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