Seeds Free Cinnamon Sweet Potato Chips
Sweet potato chips from the store often sneak in sunflower oil, sesame, or other seed-derived ingredients that make label-reading feel like a full-time job. These homemade rounds skip all of that entirely, relying on coconut oil and a handful of pantry staples to deliver a genuinely satisfying crunch. The secret is slicing the potatoes paper-thin and patting them completely dry before they ever hit the oven ā that extra step is what separates truly crispy chips from sad, chewy ones. Ground Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and it pairs beautifully with the natural sweetness of the potato. A drizzle of honey before baking is optional but adds a subtle caramelized edge that makes these feel almost indulgent. They come out of the oven looking a little soft, but a few minutes on the cooling rack transforms them into the snappy, golden chips you're after. Once you've made a batch, it's genuinely hard to go back to anything from a bag.
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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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