Soy 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 faster than you can make them. Coconut oil gives each slice a beautifully light crunch and a subtle richness, while turmeric adds a warm, earthy color that makes the whole batch look stunning on a serving bowl. The ingredient list is refreshingly short and completely clean — no hidden additives, no processed oils, nothing that would raise a flag for anyone avoiding soy. Getting the slices paper-thin is the real secret here, so a mandoline is your best friend, though a steady hand and a sharp knife will do the job too. The lime juice and zest go on right at the end, keeping that citrusy punch fresh and vibrant rather than baked away. These are best served immediately while the edges are still curling and crisp, though honestly they rarely last long enough to go stale anyway.
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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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