Peanut Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of lime and fresh cilantro, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each slice a beautifully even coat, while a pinch of turmeric adds a warm, earthy undertone that makes the color absolutely stunning out of the oven. The mandoline technique is the real secret here — getting those slices paper-thin means they dry out and crisp up properly rather than turning soft and chewy in the middle. Store-bought chips can be a minefield of shared fryers and ambiguous seasoning blends, so making your own means you know exactly what's in the bag. The lime juice and zest go on at the very end, keeping that citrusy punch fresh and vibrant instead of baking off in the oven. These are fantastic on their own, but they also hold up beautifully alongside guacamole or a creamy dipping sauce if you want to turn snack time into something a little more special.
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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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