Celery Free Cinnamon Sweet Potato Chips

Sweet potatoes get a serious glow-up here, sliced paper-thin and baked until they curl at the edges into golden, fragrant chips. The trick 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 oil. Coconut oil and warm Ceylon cinnamon coat every round in a lightly sweet, aromatic crust that smells absolutely incredible as it bakes. A drizzle of honey before they go in the oven is optional, but it adds a subtle caramel note that takes the whole batch to another level. Don't pull them too early; they'll feel soft right out of the oven, but a few minutes on the cooling rack transforms them into genuinely crispy chips. These are the kind of snack that disappears fast, so consider making a double batch from the start.

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