Gut Friendly Cilantro-Lime Sweet Potato Chips
Sweet potatoes are one of those gut-loving staples that deserve way more snack-time glory, and baking them into crispy chips is honestly one of the best ways to enjoy them. Coconut oil helps each thin slice turn golden and satisfying in the oven without any of the inflammatory baggage that comes with heavily processed seed oils. A touch of turmeric adds an earthy warmth and brings its own well-known digestive benefits to the party. The real magic happens at the end, when a hit of fresh lime juice, bright zest, and finely chopped cilantro get tossed over the still-warm chips — it's zippy, herby, and completely addictive. Using a mandoline to get those paper-thin, uniform slices is the key to achieving that satisfying crunch without any chewy, undercooked centers. Everything here is whole, recognizable, and gentle on the digestive system, so you can snack freely instead of scanning an ingredient label for hidden nasties. These are the kind of chips you make once and then find yourself making every single week.
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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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