Capsaicin Free Cinnamon Sweet Potato Chips

Sweet potatoes and warm cinnamon are a natural pairing, and baking them thin transforms that familiar combo into something genuinely snackable. The key here is getting those slices as uniform as possible — a mandoline makes quick work of it — and patting them completely dry before they ever hit the oven. Coconut oil helps each round crisp up beautifully without any need for butter or heavy fats, and the optional drizzle of honey adds just a whisper of caramel sweetness. For anyone avoiding capsaicin, store-bought chips and seasoned snacks can be a minefield of hidden chili powders, paprika, and "spice blends" that don't always spell out their ingredients. This recipe keeps the seasoning simple and completely transparent — Ceylon cinnamon, sea salt, and that's essentially it. Don't panic if the chips feel soft when they first come out of the oven; they firm up on the rack as they cool, and the result is a light, crispy chip that tastes like a treat without any of the heat.

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