Sesame Free Cinnamon Sweet Potato Chips

Sweet potato chips from the store often come with a long ingredient list and the nagging worry of shared production lines — this homemade version keeps things beautifully simple. Thinly sliced sweet potatoes get tossed in melted coconut oil, warm Ceylon cinnamon, and sea salt before going into a hot oven until they curl and crisp at the edges. The mandoline technique is the real secret here: uniform slices mean even baking and that satisfying snap you want in every chip. A drizzle of honey before baking adds a subtle caramel note that makes these feel almost indulgent, even though the ingredient list is about as clean as it gets. Patience in the final few minutes of baking pays off — pulling them at just the right moment and letting them rest on a wire rack is what takes them from chewy to genuinely crispy. These are the kind of snack that disappears fast, so you might want to make a double batch.

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