Low Sodium Cinnamon Sweet Potato Chips

Total time40 min

Prep time10 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 medium sweet potatoes (about 1 lb total), scrubbed
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
2 tbsp coconut oil, melted
1 tsp ground ceylon cinnamon
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp honey (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set a wire cooling rack over one of them if you have one.
2
Using a mandoline set to 1/16-inch thickness, or a sharp knife, slice the sweet potatoes into rounds as uniformly thin as possible. Pat the slices dry with paper towels — the drier the slices, the crisper the chips.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!