High Fructose Corn Syrup Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of lime and fresh cilantro, these baked sweet potato chips are the kind of snack that disappears fast. Store-bought chips are a minefield when you're avoiding high fructose corn syrup — it hides in flavored coatings, seasoning blends, and even "natural" snack products you'd never suspect. Making your own means you know exactly what's in every bite, and this recipe keeps the ingredient list refreshingly short and clean. Coconut oil gives each slice a satisfying crunch without any processed additives, while turmeric adds a warm, earthy undertone that pairs beautifully with the citrus. The mandoline technique is the real secret here — ultra-thin, uniform slices are what stand between you and a truly crispy chip rather than a chewy one. A final toss with lime juice, zest, and chopped cilantro right out of the oven makes the whole thing feel fresh and a little unexpected. These are genuinely hard to stop eating.
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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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