Gluten Free Cilantro-Lime Sweet Potato Chips
Sweet potato chips from the oven hit differently than anything you'll find in a bag — and these are finished with fresh lime juice, lime zest, and chopped cilantro for a bright, herby punch that makes them genuinely hard to stop eating. A pinch of turmeric gives each chip a warm golden hue and a subtle earthiness that plays beautifully against the citrus. The whole thing comes together with just sweet potatoes, coconut oil, and a handful of fresh ingredients — nothing processed, nothing with a suspicious label to decode. Store-bought chips are a minefield for anyone avoiding gluten, with shared fryers and ambiguous seasoning blends making even "plain" options risky. Here, you control every single ingredient from start to finish. The mandoline technique is the real secret weapon — ultra-thin, uniform slices mean the chips bake evenly and get genuinely crispy rather than chewy or soft in the middle. Toss them with the lime and cilantro right before serving and you've got a snack that tastes like it came from a trendy café, made entirely in your own kitchen.
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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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