Crispy, golden, and finished with a bright hit of lime and fresh cilantro, these baked sweet potato chips are the kind of snack that disappears fast. Every ingredient here is straightforward and naturally grain-free, so there's no need to scrutinize labels or worry about hidden rye derivatives sneaking into your snack bowl. The trick is slicing the sweet potatoes paper-thin — nearly translucent — so they bake up genuinely crisp rather than chewy, and the coconut oil helps them get that satisfying crunch without any frying. A pinch of turmeric gives each chip a warm, earthy undertone that plays beautifully against the tangy lime juice and zest tossed on at the end. That final step — dressing the hot chips with citrus and cilantro right out of the oven — is what takes them from good to genuinely craveable. These are best served immediately while the edges are still curling and the herbs are fragrant, though honestly they rarely last long enough to go stale anyway.
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Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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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