Yeast Free Cilantro-Lime Sweet Potato Chips
These oven-baked sweet potato chips are the kind of snack that disappears fast — crispy, golden, and finished with a bright hit of lime and fresh cilantro that makes them genuinely hard to stop eating. Thin-sliced sweet potatoes get tossed in coconut oil with a touch of turmeric before hitting the oven, and the result is a chip with real depth of flavor and a satisfying crunch. For anyone navigating a yeast-free lifestyle, store-bought snacks can be a minefield of hidden additives and fermented ingredients, but every single component here is clean and straightforward. The whole recipe relies on whole-food ingredients — nothing processed, nothing fermented, nothing that requires a label check. Getting the slices paper-thin is the key move, and a mandoline makes that effortless, ensuring each chip bakes evenly rather than turning out half-soggy and half-burnt. The lime juice and zest go on right at the end so the brightness stays fresh and punchy instead of baking off in the oven. These are genuinely better than anything from a bag.
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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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