Vegetarian Cilantro-Lime Sweet Potato Chips
Sweet potato chips that actually crisp up at home are a genuine triumph, and the trick here is slicing them paper-thin and giving each round enough room to breathe on the pan. Coconut oil coats every slice beautifully and helps the edges curl into that satisfying crunch you want from a chip. A pinch of turmeric adds a warm, earthy undertone that plays perfectly against the brightness of fresh lime juice and zest tossed on at the very end. That finishing move — dressing the hot chips with citrus and chopped cilantro right out of the oven — is what makes this recipe feel like something you'd order at a trendy snack bar rather than pull from your own kitchen. Every single ingredient here is plant-based and straightforward, so there's no need to scrutinize labels or worry about hidden animal-derived additives sneaking into your snack. These are best eaten immediately while the lime is still fragrant and the chips are at peak crispness, 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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