Nightshade Free Cilantro-Lime Sweet Potato Chips
Crunchy, bright, and completely addictive, these baked sweet potato chips hit that perfect salty-snack craving without a single nightshade in sight. Regular potato chips are obviously off the table, and even many "veggie" chip options sneak in tomato powder or paprika — both common culprits for those avoiding nightshades. Here, sweet potatoes step in beautifully, sliced paper-thin and baked until the edges curl and crisp up on their own. Coconut oil gives them a subtle richness, while turmeric adds a warm golden color and a gentle earthiness that makes these feel anything but plain. The finishing touch — fresh lime juice, lime zest, and a shower of chopped cilantro — lifts the whole thing into something that tastes genuinely vibrant and snack-worthy. Getting the slices uniformly thin is the real key to success, so a mandoline is your best friend here if you have one. These are best eaten right away while they're at peak crunch, though honestly they rarely last long enough to go stale.
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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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