Low Iodine 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. Each thin round gets tossed in coconut oil with a touch of turmeric before hitting the oven, giving them a gorgeous color and a satisfying crunch that rivals anything from a bag. The real magic happens at the end, when a drizzle of fresh lime juice, lime zest, and chopped cilantro transforms them into something genuinely craveable. For anyone navigating a low-iodine approach, store-bought chips and seasoned snacks can be a minefield of iodized salt and mystery additives. This recipe keeps things clean and controlled — fine sea salt stands in for iodized table salt, and every ingredient is straightforward and easy to verify. Sweet potatoes, coconut oil, fresh lime, and herbs are all naturally low in iodine, so you can snack without second-guessing the label. Getting the slices paper-thin is the key to that satisfying chip texture, so a mandoline is worth pulling out if you have one. Serve them right away while the lime and cilantro are still fresh and fragrant.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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