Sweet potato chips from the oven hit differently than anything you'd grab from a bag — naturally sweet, warmly spiced, and satisfyingly crunchy once they cool on the rack. The secret is slicing the rounds paper-thin and patting them completely dry before they ever touch the coconut oil, which is what gives you that addictive snap instead of a chewy, limp result. Ceylon cinnamon brings a softer, more floral heat than the standard stuff, and it pairs beautifully with the earthy sweetness of the potato without overwhelming it. A drizzle of honey before baking is optional, but it adds a subtle caramel note that makes these feel almost indulgent. For anyone navigating grain sensitivities, these are a genuinely satisfying snack — no flour, no starch fillers, just whole ingredients you can actually name. Keep a close eye on them in that final stretch of baking; the difference between perfectly golden and overdone is only a minute or two, but the payoff is absolutely worth the attention.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set a wire cooling rack over one of them if you have one.
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 — the drier the slices, the crisper the chips.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
