Nutmeg Free Cinnamon Sweet Potato Chips
Sweet potato chips that actually crisp up at home feel like a small miracle, and this oven-baked version delivers exactly that satisfying crunch. Thin-sliced rounds get tossed in melted coconut oil, fragrant Ceylon cinnamon, and sea salt before going into a hot oven ā the result is lightly golden, warmly spiced, and genuinely addictive. A drizzle of honey before baking adds a subtle caramel note that plays beautifully against the natural earthiness of the sweet potato. Many store-bought spiced chips and snack mixes sneak in warming spice blends that can include nutmeg, so making your own means you control every single ingredient in the bowl. The technique here is straightforward but intentional ā slicing thin and patting the rounds completely dry before coating them is what separates truly crispy chips from a soggy disappointment. Letting them rest on a wire rack as they cool is the final step that locks in that satisfying snap. These are the kind of snack you make once and immediately add to the regular rotation.
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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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