Mustard Free Cilantro-Lime Sweet Potato Chips
These oven-baked sweet potato chips are the kind of snack that disappears fast — crispy, golden-edged rounds with a bright hit of lime and fresh cilantro that makes them feel way more exciting than anything from a bag. Thin-slicing the sweet potatoes is the real secret here; getting them close to translucent ensures they bake up genuinely crunchy rather than chewy or soft. Coconut oil and a touch of turmeric give each chip a warm, subtly earthy base that plays beautifully against the citrusy finish added right at the end. Store-bought chips can be a minefield of hidden seasonings and shared production lines, so making your own means you know exactly what went into every single bite. The lime juice and zest go on after baking, which keeps the chips from steaming and losing their crunch — a small step that makes a big difference. These are best served immediately while they're at peak crispiness, though they rarely last long enough to worry about storage anyway.
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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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