Mustard Free Cinnamon Sweet Potato Chips
Sweet potato chips that actually crisp up at home feel like a small miracle, and this baked version delivers that satisfying crunch without any of the mystery ingredients lurking in store-bought snack bags. Thin, uniform slices are the real secret here ā a mandoline or a steady hand with a sharp knife gets you rounds that bake evenly and turn genuinely crispy as they cool on the rack. Coconut oil coats every slice beautifully and adds a subtle richness that pairs perfectly with the warm, floral notes of Ceylon cinnamon. A drizzle of honey is optional but takes the whole thing into lightly caramelized territory that is hard to resist. Because the ingredient list is so short and straightforward, there is zero guesswork about hidden condiments or spice blends that might sneak in unwanted flavors or allergens. These chips are just as good alongside a bowl of soup as they are grabbed straight off the cooling rack while you wait.
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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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