Sesame Free Cilantro-Lime Sweet Potato Chips
Sweet potato chips from the oven hit differently than anything out of a bag — crispy at the edges, warm in the middle, and loaded with real flavor. These are tossed in coconut oil with a pinch of turmeric before baking, which gives them a gorgeous golden color and a subtle earthiness that pairs beautifully with the bright lime finish. The real magic happens after they come out of the oven: fresh lime juice, zest, and a generous handful of chopped cilantro get tossed right in while the chips are still warm, so every bite is punchy and fragrant. Slicing the sweet potatoes paper-thin — ideally with a mandoline — is the key to getting that satisfying crunch without any deep frying. Store-bought chips can be a minefield of hidden seasonings and shared production lines, but this recipe keeps things clean and completely transparent from start to finish. The whole ingredient list is naturally free of sesame in any form, so you can snack without second-guessing a single thing. Serve them immediately for maximum crispness, or just accept that they'll disappear before you even get them to a bowl.
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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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