Lupin 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. Coconut oil gives each thin round a beautifully even coat, helping them turn delightfully crunchy in the oven without any deep frying. The turmeric adds a warm, earthy undertone that plays perfectly against the citrusy zing, making these way more interesting than anything you'd pull from a bag. Store-bought chips can be a minefield of unexpected additives and shared-facility warnings, so making your own means you know exactly what's going in. The key is slicing the sweet potatoes paper-thin — a mandoline makes this effortless — so every chip bakes up dry and crisp rather than soft and chewy. Tossing them with fresh lime juice, zest, and cilantro right out of the oven is the move that takes these from good to genuinely craveable. Serve them immediately while they're at peak crunch, and don't be surprised if you find yourself making a second batch.
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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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