Gelatin Free Cinnamon Sweet Potato Chips
Sweet potato chips can be deceptively tricky to get right at home, but this oven-baked version nails the crispy, snackable texture without any fuss. The secret is slicing the rounds paper-thin ā ideally with a mandoline ā and patting them completely dry before they ever hit the oil. Melted coconut oil coats each slice beautifully, and ground Ceylon cinnamon brings a warm, floral spice that's noticeably more delicate than the standard cassia variety you'd find in most store-bought snacks. A pinch of sea salt balances the natural sweetness of the potato, and a drizzle of honey (totally optional) adds just a whisper of caramelized depth. These are the kind of chips that disappear fast ā sweet, lightly spiced, and satisfyingly crunchy once they've had a few minutes to cool on the rack. Because every ingredient here is straightforward and plant-based, there's nothing hidden to second-guess, making this a genuinely clean snack you can feel good about reaching for.
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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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