Nightshade Free Cinnamon Sweet Potato Chips

Sweet potatoes are one of those ingredients that genuinely shine when you treat them right, and slicing them paper-thin before baking transforms them into something almost addictive. The coconut oil helps each round crisp up beautifully in the oven, while Ceylon cinnamon — milder and more floral than the common variety — gives every chip a warm, almost dessert-like depth without any added fuss. A light drizzle of honey is optional but takes the whole batch somewhere special if you're in the mood for a little extra sweetness. Store-bought chips can be a minefield of nightshade-derived seasonings like paprika, chili powder, or tomato powder hiding in the flavoring blends, so making your own means you know exactly what's in the bag. The mandoline step is worth it — uniform slices mean even baking and that satisfying crunch in every single chip. Don't rush them off the pan; they firm up as they cool on the rack, so a little patience goes a long way. These are the kind of snack you make once and immediately add to your regular rotation.

About Fig

Fig 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 →