Honey Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and bursting with bright citrus flavor, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a satisfying crunch, while a finishing toss of fresh lime juice, lime zest, and chopped cilantro adds a zippy, herbaceous kick that makes them completely addictive. The turmeric lends a warm, earthy undertone and a gorgeous golden hue without overpowering the natural sweetness of the potato. Store-bought chips often sneak in sweeteners like honey or agave to balance savory flavors, but this recipe relies entirely on whole, straightforward ingredients — no hidden additives to worry about. The key to getting that perfect crisp is slicing the sweet potatoes paper-thin and giving each chip enough room on the baking sheet to dry out evenly in the oven. They firm up beautifully as they cool, so resist the urge to pull them too early. Serve them right away for maximum crunch, or make a double batch because one is never enough.
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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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