Paleo Cilantro-Lime Sweet Potato Chips
Sweet potato chips that actually crunch, taste bright and fresh, and check every box for grain-free, whole-food snacking — this one delivers on all fronts. Thinly sliced sweet potatoes get tossed in melted coconut oil with sea salt and a touch of turmeric before hitting a hot oven, building that satisfying crisp that store-bought versions try and usually fail to replicate. The real magic happens after baking, when a hit of fresh lime juice, lime zest, and finely chopped cilantro gets tossed over the warm chips, coating every golden edge with a zippy, herbaceous finish. Using a mandoline to get those paper-thin, uniform slices is the key move here — it's what separates genuinely crispy chips from sad, chewy rounds. Because every ingredient is straightforward and unprocessed, you never have to squint at a label or wonder what's hiding in the seasoning blend. These are best eaten right away while the crunch is at its peak, making them a perfect snack to set out the moment guests arrive or to devour straight from the bowl before they even make it to a plate.
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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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