Lactose Free Cilantro-Lime Sweet Potato Chips
Sweet potatoes meet bright citrus and fresh herbs in a snack that feels way more exciting than anything you'd pull from a bag. Coconut oil stands in beautifully for butter or any dairy-based fat, giving each chip a subtle richness while keeping the whole recipe completely free of lactose. A whisper of turmeric adds warm color and depth, while fresh lime juice, lime zest, and chopped cilantro tossed on at the end make every bite pop with flavor. The key to getting that satisfying crunch is slicing the potatoes paper-thin — a mandoline makes this effortless — and giving each chip enough room on the baking sheet to dry out properly in the oven. They crisp up even more as they cool, so patience pays off. This is the kind of snack that disappears fast at a party, but it's simple enough to make on a weeknight just for yourself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!