Gluten Free Cinnamon Sweet Potato Chips
Sweet potato chips can be a minefield at the store ā hidden seasonings, shared fryers, and vague labeling make it hard to know what you're actually eating. This homemade version keeps things beautifully simple: just thinly sliced sweet potatoes, coconut oil, Ceylon cinnamon, sea salt, and an optional drizzle of honey. Ceylon cinnamon is worth seeking out here ā it's noticeably more delicate and floral than the standard cassia variety, and it makes the whole batch taste almost dessert-like without being cloying. The real secret to getting that satisfying crunch is patting the slices bone-dry before they hit the oven and giving them space on the pan so they bake rather than steam. They'll feel a little soft right out of the oven, but a few minutes on a wire rack transforms them into crispy, golden rounds that are genuinely hard to stop eating. Whether you're snacking straight off the rack or serving them alongside something savory, these chips deliver way more than you'd expect from five ingredients.
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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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