Citrus Free Cinnamon Sweet Potato Chips
Sweet potato chips that are genuinely crispy at home feel like a small miracle, and this baked version absolutely delivers. Thinly sliced rounds get tossed in melted coconut oil with warm Ceylon cinnamon and sea salt, then slow-baked until they curl at the edges and turn golden ā no fryer, no fuss. The real secret is slicing them as uniformly thin as possible and patting them completely dry before they ever hit the pan, which draws out moisture and sets you up for that satisfying snap. A light drizzle of honey before baking adds just a whisper of caramel sweetness if you want it, though the chips are absolutely delicious without it. For anyone navigating a citrus-free lifestyle, snack time can feel surprisingly limited ā so many packaged chips and flavored crisps sneak in citric acid or citrus-derived seasonings as preservatives or flavor enhancers. Here, every single ingredient is straightforward and easy to verify, so you can munch without second-guessing the label. Let them cool fully on the rack and they'll crisp up beautifully ā if they last that long.
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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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