Walnut Free Cilantro-Lime Sweet Potato Chips
These golden, oven-baked chips deliver everything you want from a snack — crunch, brightness, and just enough heat from the turmeric to keep things interesting. Sweet potato slices go thin on the mandoline, get tossed in coconut oil with sea salt and turmeric, then bake low and slow until the edges curl and crisp into something genuinely addictive. The finishing move is what sets them apart: a hit of fresh lime juice, lime zest, and finely chopped cilantro tossed on right before serving so the flavors stay vivid and punchy. Every ingredient here is straightforward and whole, so you never have to second-guess a label or worry about hidden nut-based oils sneaking into your snack bowl. They're best eaten right away while the crunch is at its peak, which honestly won't be a problem — they disappear fast. Whether you're serving them alongside a dip or just grabbing handfuls straight from the bowl, this is the kind of homemade snack that makes store-bought chips feel like a downgrade.
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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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