Nutmeg Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of citrus and herbs, these baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in coconut oil with a touch of turmeric and sea salt before hitting a hot oven, where they slowly dry out and curl into satisfyingly crunchy bites. The real magic happens at the end, when a drizzle of fresh lime juice, lime zest, and finely chopped cilantro gets tossed right over the warm chips — it's simple and absolutely vibrant. Sweet potato chips from the store often sneak in a surprising number of spices and seasonings, so making your own means you know exactly what's in the bag. The mandoline step is worth the extra minute of setup, since uniform slices are what stand between you and chips that actually crisp up instead of turning soft and chewy in the middle. These are best served right away while the edges are still curled and the cilantro is fresh and fragrant.
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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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