Alpha Gal Friendly Cinnamon Sweet Potato Chips
Sweet potatoes shine in this simple baked snack that delivers serious crunch with nothing to worry about on the ingredient front. Every component here ā sweet potato, coconut oil, Ceylon cinnamon, sea salt, and an optional drizzle of honey ā is completely free from mammalian meat byproducts, making this a genuinely safe treat when avoiding alpha-gal triggers. Ceylon cinnamon brings a softer, more floral warmth than the standard grocery store variety, and it pairs beautifully with the natural sweetness of the potato. The real secret to getting that satisfying chip crispness is slicing thin and patting the rounds completely dry before they ever hit the oven ā moisture is the enemy of crunch. Coconut oil coats each slice evenly and helps the edges turn golden without any animal-derived fats in the mix. They come out of the oven looking almost too delicate, but a few minutes on the cooling rack transforms them into proper snackable chips. Whether you're making these for a crowd or just yourself, they disappear fast.
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Learn more āIngredients
4 servings
- 2 medium sweet potatoes (about 1 lb total), scrubbed
- 2 tbsp coconut oil, melted
- 1 tsp ground ceylon cinnamon
- Ā½ tsp fine sea salt
- 1 tsp honey (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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 ā the drier the slices, the crisper the chips.
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