Paleo Cinnamon Sweet Potato Chips
Sweet potato chips from a bag almost always come with a list of additives, seed oils, or mystery seasonings that make them a hard pass. These homemade rounds use just a handful of whole ingredients ā sweet potato, coconut oil, Ceylon cinnamon, and sea salt ā so you know exactly what you're eating. The Ceylon cinnamon is a nice touch, bringing a softer, more floral warmth than the standard supermarket stuff. Slicing thin and patting the rounds completely dry before baking is the real secret to getting that satisfying crunch without a deep fryer in sight. A drizzle of honey before they go in adds just enough natural sweetness to make them feel indulgent without tipping into junk food territory. They crisp up as they cool on the rack, so resist the urge to eat them straight off the pan ā though that will be genuinely difficult.
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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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