Oats Free Cinnamon Sweet Potato Chips
Sweet potato chips that actually crisp up at home are one of those small kitchen victories that feel disproportionately satisfying. These rounds get their crunch from slicing thin on a mandoline, patting completely dry, and giving each chip enough room on the pan to bake rather than steam. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and paired with coconut oil and a touch of honey, the result is somewhere between a snack and a dessert. Every ingredient here is straightforwardly whole-food ā no grain-based coatings, no starch fillers, nothing that would sneak oats into the mix the way some packaged chip seasonings can. The flip halfway through baking is worth the extra step, and the wire rack finish is what takes them from limp to genuinely snappy. They're the kind of thing you make once and immediately want to make again.
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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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