Hazelnut 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. Thin-sliced sweet potatoes get tossed in coconut oil with sea salt and turmeric before hitting a hot oven, coming out with beautifully curled edges and a satisfying crunch. The real magic happens at the end, when a drizzle of fresh lime juice, lime zest, and chopped cilantro gets tossed over the warm chips — it's bold, fresh, and completely addictive. Store-bought chip options can be a minefield when you're avoiding tree nuts, since shared production lines and flavored seasonings are common culprits. Here, every single ingredient is straightforward and easy to verify, so you can snack without second-guessing the label. A mandoline makes quick work of getting those paper-thin, even slices that bake up properly crisp rather than chewy. These are best served right away while the herbs are still fragrant and the chips are at peak crunch.
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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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