Citric Acid Free Cinnamon Sweet Potato Chips

Sweet potato chips sound simple, but getting them genuinely crispy at home takes a little know-how — and this recipe delivers. Slicing the rounds paper-thin, patting them completely dry, and baking them low and slow on a wire rack are the moves that separate a truly snappy chip from a sad, chewy one. The warm Ceylon cinnamon and coconut oil coating gives every slice a lightly sweet, aromatic flavor that feels almost indulgent without any added junk. A drizzle of honey before baking is optional but adds a subtle caramel-like depth that makes these hard to stop eating. For anyone navigating citric acid sensitivities, store-bought chips and snack foods are a minefield — citric acid shows up as a preservative or flavor enhancer in an enormous number of packaged products. Every ingredient here is naturally free of it, so you can snack without scanning labels or second-guessing. The whole thing comes together with just a handful of pantry staples, and the result is a wholesome, satisfying crunch that genuinely rivals anything from a bag.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →