Artificial Food Coloring Free Cinnamon Sweet Potato Chips
Sweet potatoes bring a natural, earthy sweetness that needs almost no help to shine, and these baked chips prove exactly that. Every ingredient here is whole and recognizable ā no dyes, no artificial flavoring, nothing that requires a magnifying glass on the label. Ceylon cinnamon adds a softer, more floral warmth than the standard grocery-store variety, and paired with coconut oil and a touch of honey, the result is a snack that tastes genuinely indulgent. The mandoline technique and that critical pat-dry step are what separate truly crispy chips from sad, chewy ones, so don't skip either. They come out of the oven looking almost too pretty to eat, with golden edges and a gentle curl that signals they're ready to crisp up on the rack. Whether you're packing lunchboxes or just need something to reach for instead of a brightly colored bag from the pantry, these deliver serious crunch with zero compromise.
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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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