Legume Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of citrus and fresh herbs, these baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced sweet potatoes get tossed in coconut oil with a touch of turmeric before hitting the oven, and the result is a satisfyingly crunchy chip with a naturally sweet, earthy flavor. A mandoline is your best friend here — those paper-thin, uniform slices are what make the difference between a chip and a soggy round. Once they come out of the oven, a quick toss with fresh lime juice, lime zest, and chopped cilantro takes the whole thing somewhere unexpectedly vibrant and fresh. Store-bought chips can be a minefield of hidden legume-derived oils and additives, so making your own means you know exactly what's in the bag. Every ingredient here is straightforward and clean, with no beans, peanuts, or soy sneaking into the mix. These are best eaten right away while they're at peak crunch, though honestly, that's never been a problem.
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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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