Mushroom Free Cilantro-Lime Sweet Potato Chips
Sweet potato chips that actually crisp up at home feel like a small miracle, and this oven-baked version delivers the real deal. Sliced paper-thin and tossed in coconut oil with a hint of golden turmeric, they come out of the oven with beautifully curled edges and a satisfying crunch. The finishing move — a toss with fresh lime juice, lime zest, and chopped cilantro — gives every chip a bright, citrusy kick that makes it nearly impossible to stop at one. Every single ingredient here is straightforward and plant-based, so there's zero guesswork about what's actually in your snack bowl. The mandoline step is worth it: uniform thickness is what separates truly crispy chips from sad, chewy ones, so don't skip it. These are best served right away while the cilantro is still fragrant and the chips are at peak crunch, making them a fantastic last-minute appetizer or afternoon snack.
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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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