MSG Free Cinnamon Sweet Potato Chips
Sweet potato chips from a bag almost always come loaded with flavor enhancers, preservatives, and additives you'd rather not think about ā so making your own is genuinely the move. These oven-baked rounds use nothing but real, whole ingredients: fresh sweet potatoes, coconut oil, Ceylon cinnamon, and a pinch of sea salt, with an optional drizzle of honey if you want a touch of natural sweetness. Ceylon cinnamon in particular brings a delicate, floral warmth that's noticeably more refined than the standard supermarket variety, and it pairs beautifully with the natural earthiness of the potato. The key to getting that satisfying crunch is slicing the rounds as thin and uniform as possible, patting them completely dry, and giving them space on the baking sheet so they roast rather than steam. They come out of the oven looking a little soft, but a few minutes on a wire rack transforms them into genuinely crispy, snackable chips. It's the kind of simple recipe that makes you wonder why you ever reached for a store-bought bag in the first place.
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!