Chestnut Free Cinnamon Sweet Potato Chips

Sweet potato chips from the store often come with frustrating label warnings about shared lines and mystery seasonings, but this homemade version keeps things clean and completely straightforward. Thinly sliced sweet potatoes get tossed in melted coconut oil, warm Ceylon cinnamon, and sea salt before going into a hot oven until they curl and turn golden at the edges. The mandoline is your best friend here — uniform slices mean even baking and that satisfying crunch in every single chip. A drizzle of honey before baking adds just a whisper of extra sweetness if you want it, though the cinnamon and natural sweetness of the potato do plenty of heavy lifting on their own. The trick to getting them truly crispy is patting the slices bone dry before seasoning and letting them rest on a wire rack as they cool — they firm up beautifully in just a few minutes. These are the kind of snack that disappears fast, so consider making a double batch right from the start.

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