Xanthan Gum Free Cilantro-Lime Sweet Potato Chips
These crispy baked chips deliver serious snack energy with nothing but whole, straightforward ingredients — sweet potato, coconut oil, lime, and fresh cilantro doing all the heavy lifting. The turmeric gives every slice a warm golden hue and a subtle earthiness that pairs beautifully with the bright hit of lime zest and juice tossed on at the end. Because the recipe relies entirely on real food pantry staples, there are no stabilizers, binders, or thickeners hiding anywhere in the ingredient list — a genuine win for anyone navigating sensitivity to common additives found in packaged snacks. The key to getting that satisfying crunch is slicing the sweet potatoes paper-thin and giving them enough oven time to dry out completely before they cool and crisp up further on the pan. Flipping halfway through and rotating the baking sheets ensures even color without any burnt edges sneaking up on you. The fresh cilantro and lime go on right at the end so their flavor stays vibrant and punchy rather than baked away. These are best eaten straight from the bowl while they're still warm and crackling.
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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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