Nitrate & Nitrite Free Cilantro-Lime Sweet Potato Chips
These golden, crispy chips are everything a snack should be — bright, a little earthy, and impossible to stop eating. Sweet potato rounds get tossed in coconut oil with a hint of turmeric before hitting a hot oven, where they slowly transform into shatteringly thin crisps with naturally caramelized edges. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the warm chips, making the whole bowl smell incredible. For anyone navigating processed-meat preservatives or packaged snack labels loaded with additives, this recipe is a breath of fresh air — every single ingredient is whole and clean, with nothing cured, smoked, or chemically preserved in sight. The mandoline step is worth the extra care, because uniform slices are what stand between you and chips that actually crunch rather than chew. They crisp up even more as they cool, so patience pays off. Serve them straight from the bowl while they're still warm and fragrant for the full effect.
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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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