Shellfish Free Cilantro-Lime Sweet Potato Chips
Sweet potato chips done at home hit differently than anything from a bag — crispy edges, a warm golden color from the turmeric, and that bright cilantro-lime finish that makes you reach for another handful before the first batch even cools. The key is slicing the potatoes paper-thin and giving every chip its own space on the pan, so the oven heat can work its magic without any steaming. Coconut oil keeps things simple and clean, and the whole ingredient list is straightforward produce and pantry staples — no mystery seasonings, no processed additives, nothing that could sneak in an unwanted allergen. Once they come out of the oven, a quick toss with fresh lime juice, zest, and chopped cilantro transforms them from a basic snack into something that tastes genuinely restaurant-worthy. They crisp up even more as they cool, so if you can resist eating them straight off the pan, you'll be rewarded. These are the kind of chips that disappear fast at a party, and nobody will believe you made them yourself.
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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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