Dairy Free Cinnamon Sweet Potato Chips

Sweet potato chips that actually crisp up at home are one of those small kitchen victories that feel disproportionately satisfying. These use coconut oil instead of butter or any dairy-based fat, so the coating is completely plant-based while still delivering that golden, caramelized edge you want from a good chip. Ceylon cinnamon brings a gentler, more floral warmth than the standard supermarket variety, and it pairs beautifully with the natural sweetness of the potato without tipping into dessert territory. The mandoline slice and thorough pat-dry step are the real secrets here — thin, dry rounds baked in a single layer are what stand between you and a soggy disappointment. A drizzle of honey before baking is optional but adds just enough gloss and sweetness to make these feel a little special. They come out of the oven slightly soft and firm up on the rack as they cool, so resist the urge to judge them too early. Whether you're snacking straight off the pan or serving them alongside something savory, these are the kind of homemade chips that make store-bought feel like a downgrade.

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 →