Seeds Free Cilantro-Lime Sweet Potato Chips
Crispy, golden, and finished with a bright hit of citrus and fresh herbs, these baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin round a beautifully even coat, while ground turmeric adds a warm, earthy undertone that pairs perfectly with the sweet potato's natural depth. A mandoline is your best friend here — those paper-thin slices are what make the difference between a chip that shatters satisfyingly and one that just bends. The lime juice, zest, and fresh cilantro go on right at the end, so every chip gets a punchy, fragrant finish without losing its crunch. Store-bought chips can be a minefield when you're avoiding seeds, with sesame, poppy, and chia hiding in flavored varieties and shared production lines making labels unreliable. Making your own means you control every single ingredient, and this lineup is refreshingly clean — just real produce, a good fat, and bold seasoning. These are best served right away while they're at peak crispness, though honestly they rarely last long enough to go stale.
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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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