AIP Friendly Cinnamon Sweet Potato Chips

Thin-sliced sweet potatoes tossed in coconut oil and fragrant Ceylon cinnamon, then slow-baked until they curl at the edges and shatter with every bite — this is the kind of snack that disappears before it even fully cools. The autoimmune protocol can make grabbing a bag of chips from the store feel like a minefield, with seed oils, nightshade spices, and mystery additives lurking in almost every option. This recipe sidesteps all of that with a short, clean ingredient list that stays firmly within AIP guidelines. Patting the slices completely dry before baking is the real secret to getting that satisfying crunch without a dehydrator or any special equipment. A wire rack finish lets air circulate underneath so the chips crisp evenly as they cool, no soggy bottoms in sight. The optional drizzle of honey adds just enough sweetness to make these feel like a treat rather than a compromise. Four servings sounds generous until you realize how fast everyone at the table reaches for another handful.

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