Wheat Free Cilantro-Lime Sweet Potato Chips
Sweet potatoes, coconut oil, lime, and fresh cilantro — that's essentially the whole lineup, and every single ingredient is naturally free of wheat. No specialty flours, no swaps, no compromises. The turmeric adds a warm, golden hue and a subtle earthiness that makes these chips look as good as they taste. Slicing the potatoes paper-thin and baking them low and slow is the real trick here — they come out of the oven dry and delicate, then crisp up beautifully as they cool on the pan. The finishing move of tossing warm chips in fresh lime juice, zest, and chopped cilantro is genuinely brilliant; the citrus brightens everything and the herbs stick right to the surface. Store-bought chip options can be a minefield of shared lines and ambiguous seasoning blends, so making a batch at home gives you total control over what goes in the bowl. These are the kind of snack that disappears fast, so consider making a double batch before you even start.
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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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