Fish Free Cinnamon Sweet Potato Chips
Sweet potato chips that actually crisp up at home are one of those small kitchen victories that feel wildly satisfying. The key here is slicing the rounds paper-thin and patting them completely dry before they ever hit the oven ā that extra step makes all the difference between a chip and a soggy disappointment. Coconut oil coats every slice beautifully and helps the edges turn golden without burning, while Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety. A drizzle of honey is optional but adds just enough caramel-like sweetness to make these feel almost indulgent. These are completely plant-based and built from whole, simple ingredients, so there's no label-reading stress or hidden seafood-derived additives to worry about ā just real food done right. Let them cool on the rack for a few minutes before you dig in, because that's when the magic happens and the crunch fully sets.
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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)
Can be omittedhoney
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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