BHA & BHT Free Cinnamon Sweet Potato Chips
Sweet potato chips from a bag almost always come loaded with synthetic preservatives ā exactly the kind of additives this recipe is designed to avoid. Here, you control every single ingredient, and the list is refreshingly short: fresh sweet potatoes, coconut oil, Ceylon cinnamon, sea salt, and an optional drizzle of honey. Ceylon cinnamon is worth seeking out specifically; it has a softer, more floral warmth than the cassia variety and pairs beautifully with the natural sweetness of the potato. The real trick to getting that satisfying crunch is slicing the rounds paper-thin and patting them completely dry before they ever touch the oil ā moisture is the enemy of a crispy chip. Baking low and slow, then flipping halfway through, coaxes out golden edges without burning, and the chips firm up even more as they cool on the rack. These are the kind of snack you make once and immediately add to your regular rotation.
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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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