Oats Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of citrus and fresh herbs, these baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced sweet potatoes get tossed in coconut oil with a touch of turmeric before hitting a hot oven, coming out with beautifully curled edges and a satisfying crunch. The real magic happens at the end, when a squeeze of fresh lime juice, lime zest, and finely chopped cilantro get tossed right over the warm chips — the aroma alone is worth making these. Snack foods can be a minefield when you're avoiding oats, since so many packaged chips and flavored crisps sneak in oat-based coatings or are processed on shared lines. This recipe keeps things completely clean with nothing but whole, straightforward ingredients you can see and trust. A mandoline makes quick work of getting those paper-thin slices, but a sharp knife and a little patience work just as well. These are best served right away while the crunch is at its peak, though they make a stunning side alongside grilled proteins or a fresh salsa.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!