Turkey Free Cilantro-Lime Sweet Potato Chips
Sweet potato chips done at home hit differently than anything you'd pull from a bag — crispy at the edges, warm from the oven, and finished with a bright, herby kick that store-bought versions never quite nail. The trick here is slicing the sweet potatoes paper-thin and giving each round its own space on the baking sheet so the heat can do its job evenly. Coconut oil and a pinch of turmeric give these chips a gorgeous golden color and a subtle depth of flavor before the real magic happens. Once they come out of the oven, a toss with fresh lime juice, lime zest, and finely chopped cilantro transforms them into something that tastes genuinely restaurant-worthy. The whole lineup is built from whole, recognizable ingredients — sweet potatoes, citrus, fresh herbs, and a handful of pantry staples — so there's no guesswork about what's actually in your snack. These are the kind of chips you set out for guests and watch disappear before you've even sat down.
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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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