Pork Free Cilantro-Lime Sweet Potato Chips
Sweet potatoes get a serious glow-up here, sliced paper-thin and baked until they curl at the edges and shatter with every bite. A touch of turmeric gives each chip a warm, golden hue, while fresh lime juice, lime zest, and chopped cilantro tossed on at the end keep things bright and lively. Coconut oil is the only fat in the mix, lending a subtle richness that plays beautifully against the citrus without weighing anything down. The key is getting those slices as uniform as possible — a mandoline makes quick work of it — so every chip bakes up at the same rate and nothing burns before the rest is done. These are completely free of any pork-derived ingredients or hidden animal fats, so what you see in the bowl is exactly what you get. They crisp up even more as they cool, which means a little patience off the oven goes a long way. Serve them fresh for snacking, or pile them alongside a dip for a crowd-pleasing appetizer that disappears fast.
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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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