Pecan Free Cilantro-Lime Sweet Potato Chips
These baked sweet potato chips are the kind of snack that disappears the moment you set the bowl down. Thin-sliced rounds get tossed in coconut oil with a hint of turmeric before hitting a hot oven, coming out golden, crispy at the edges, and absolutely addictive. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the warm chips — bright, tangy, and herbaceous in the best way. Store-bought chips can be a minefield when it comes to shared processing lines and mystery seasonings, but this recipe keeps everything clean and straightforward with ingredients you can see and trust. The mandoline step is worth the extra minute of setup — uniform slices mean every chip bakes evenly and crisps up properly instead of leaving you with a mix of burnt edges and soggy centers. They crisp further as they cool, so pull them from the oven just before you think they're done and let the residual heat finish the job. These are best served right away, still warm and fragrant, though they rarely last long enough to worry about storage.
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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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