Mediterranean Diet Friendly Cilantro-Lime Sweet Potato Chips
Sweet potatoes hit differently when they're sliced paper-thin, baked until the edges curl, and finished with a bright squeeze of fresh lime. These chips are everything you want in a snack — crispy, lightly golden, and packed with real flavor from turmeric, lime zest, and a generous handful of fresh cilantro. The whole thing comes together with coconut oil and a handful of pantry staples, which means no processed additives, no mystery ingredients, and nothing that doesn't belong on a clean, vegetable-forward plate. Slicing the potatoes uniformly — ideally with a mandoline — is the key move here, because even thickness means every chip bakes at the same rate and crisps up properly. The lime juice and cilantro go on at the very end, right after the chips come out of the oven, so the fresh flavors stay vibrant instead of cooking off. This is the kind of snack that disappears fast, so consider making a double 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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