Mediterranean Diet Friendly Cinnamon Sweet Potato Chips
Sweet potatoes are already a Mediterranean pantry hero, and slicing them thin and baking them into crispy chips might be the most satisfying way to enjoy them. The combination of coconut oil, warm Ceylon cinnamon, and a touch of sea salt brings out a natural sweetness that feels indulgent without straying from wholesome, plant-forward eating. A light drizzle of honey is optional but adds a subtle caramel note that makes these genuinely hard to stop eating. The key to getting that satisfying crunch is patting the slices completely dry before they hit the oven ā moisture is the enemy of a crispy chip, and this recipe doesn't skip that step. Baking in a single layer and flipping halfway through ensures every round gets evenly golden rather than steaming in its own heat. These cool right on a wire rack and firm up beautifully within minutes, so the payoff is quick. Whether you're snacking straight off the pan or serving them alongside a dip, they deliver real crunch and real flavor with nothing artificial in sight.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!