Pescatarian 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. Thinly sliced rounds get tossed in melted coconut oil, warm Ceylon cinnamon, and sea salt before hitting a hot oven ā the result is lightly golden, subtly spiced, and completely addictive. The optional drizzle of honey adds just enough sweetness to make these feel like a treat without tipping them into dessert territory. Patting the slices dry before baking is the real secret here, pulling out excess moisture so the chips go crispy rather than chewy as they cool on the rack. These are naturally free of meat and seafood concerns, built entirely from pantry staples and fresh produce, so there's nothing complicated to navigate. Whether you're snacking straight off the rack or serving them alongside a dip, they disappear fast ā so you might want to make both pans count.
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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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