Vegan 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. Every ingredient here is completely plant-based — coconut oil does the heavy lifting in place of butter or any animal fat, giving each chip a satisfying crunch without compromising on flavor. The turmeric adds a warm, earthy undertone that plays beautifully against the citrus, making these feel way more complex than a simple chip has any right to be. Slicing the sweet potatoes thin and uniform is the real secret to getting that addictive crispness, so a mandoline is your best friend here if you have one. The lime juice and zest go on at the very end, right after baking, so the brightness stays fresh and punchy rather than baking off in the oven. These are fantastic on their own, but they also hold up beautifully alongside guacamole, a creamy cashew dip, or just eaten straight from the bowl while standing at the counter — no judgment.
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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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