Rice 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. 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 sweet, and completely addictive. A drizzle of honey before baking is optional but takes the flavor somewhere genuinely special. The key moves here are slicing the rounds as uniformly thin as possible and patting them bone dry before seasoning, which is what separates truly crispy chips from sad, chewy ones. Watching them closely in the final few minutes and pulling them onto a wire rack while still slightly soft is the other trick ā they firm up beautifully as they cool. Store-bought sweet potato chips often sneak in rice flour or rice starch as a coating or binding agent, so making your own means you know exactly what went into the bag. These are the kind of snack you make once and immediately plan 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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