Low Iodine Cinnamon Sweet Potato Chips

Sweet potatoes, coconut oil, cinnamon, and a touch of sea salt — this snack hits that satisfying crunch without leaning on any of the processed ingredients that make store-bought chips a minefield for anyone managing iodine intake. Iodized salt is one of the sneakiest sources to watch for, and this recipe specifically calls for fine sea salt, which keeps things on the right side of the line. The trick to getting these genuinely crispy is slicing the rounds paper-thin and patting them completely dry before they ever hit the oven — moisture is the enemy of a good chip, and the recipe doesn't let you skip that step. Ceylon cinnamon adds a warm, slightly floral sweetness that pairs beautifully with the natural earthiness of the sweet potato, and a drizzle of honey (totally optional) takes the flavor somewhere almost caramel-like. Baking low and slow, flipping halfway, and then letting them rest on a wire rack means you end up with chips that actually shatter when you bite into them rather than going limp. This is the kind of snack that disappears fast, so you might want to make both pans count.

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