Pescatarian Cilantro-Lime Sweet Potato Chips
These oven-baked sweet potato chips are the kind of snack that disappears before they even make it to a bowl. Thinly sliced and tossed in coconut oil with a hint of turmeric, they bake up golden and satisfyingly crispy without a drop of frying oil. The real magic happens at the end, when a hit of fresh lime juice, zest, and chopped cilantro gets tossed over the warm chips, coating every curl with bright, herby flavor. Uniform slicing — ideally with a mandoline — is the key to even baking, so every chip gets that light, airy crunch rather than a mix of burnt edges and soggy centers. This is a naturally plant-forward recipe that happens to fit a pescatarian lifestyle without any substitutions or workarounds needed. It works just as well as a party snack, a lunchbox addition, or something to munch on while dinner finishes cooking. Serve them right away for peak crispiness, because that lime juice is best enjoyed fresh.
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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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