Rice Free Cilantro-Lime Sweet Potato Chips
Sweet potato chips that actually crunch — and taste this bright and fresh — are genuinely hard to put down. Thin-sliced rounds get tossed in coconut oil with a touch of turmeric before hitting a hot oven, and the result is golden, crispy, and deeply savory with just the right amount of warmth. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and finely chopped cilantro gets tossed over the still-warm chips, making every bite feel lively and a little unexpected. Snack foods are one of the trickiest categories to navigate when you're avoiding grain-based fillers and starches, but this recipe sidesteps all of that entirely — every single ingredient is whole and straightforward. The mandoline step is worth it: uniform thickness means the chips bake evenly rather than giving you a mix of burnt edges and soggy centers. They crisp up beautifully as they cool, so resist the urge to pull them too early. Best served right away while that citrusy herb coating is still fragrant and 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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