Seed Oil Free Cilantro-Lime Sweet Potato Chips
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. Coconut oil is the secret here — it coats every thin slice beautifully and crisps up in the oven without any of the refined vegetable or seed oils that show up in nearly every bag of chips at the grocery store. That swap matters more than people realize, since canola, sunflower, and soybean oils are practically unavoidable in the commercial snack aisle. Slicing the sweet potatoes paper-thin — ideally with a mandoline — is what gives you that satisfying crunch, and the turmeric adds a warm, earthy depth that plays perfectly against the citrus. A final toss with fresh lime juice, zest, and chopped cilantro right out of the oven keeps the flavors lively and fragrant. These are best eaten right away while the edges are still curled and crisp, though honestly they rarely last long enough to go soft.
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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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