Pistachio Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and bursting with bright flavor, these baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in coconut oil with a touch of turmeric before hitting the oven, coming out with beautifully curled edges and a satisfying crunch. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed right onto the warm chips — it's zippy, herby, and completely addictive. Every single ingredient here is whole and straightforward, so there's zero guesswork about what's actually in your snack bowl. Store-bought chip blends can be a minefield of mixed nuts and shared processing lines, but making your own means you control exactly what goes in. The mandoline step is worth it — uniform slices are the secret to even baking and that satisfying snap. These are best served right away while the cilantro is fresh and the chips are at peak crunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!