Paraben 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. Coconut oil gives each thin round a beautifully even coat, helping them turn delightfully crunchy in the oven without any of the synthetic additives or preservatives that make store-bought chips a concern for anyone avoiding parabens. A touch of turmeric adds warmth and a gorgeous color, while fresh lime juice, lime zest, and chopped cilantro tossed on at the end keep everything tasting vibrant and alive. The key is slicing the sweet potatoes paper-thin — a mandoline makes this effortless — so every chip bakes up uniformly crisp rather than chewy in the middle. Every ingredient here is whole, recognizable, and straightforward, which is exactly the point when you want full control over what goes into your food. These are best served right away while the edges are still curling and the cilantro is fragrant, though they make a seriously impressive addition to any snack spread.
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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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