Turkey Free Cinnamon Sweet Potato Chips
Sweet potato chips hit that perfect snack sweet spot ā crunchy, a little sweet, and impossible to stop eating. These oven-baked rounds get their warmth from Ceylon cinnamon, which has a softer, more floral bite than the cassia variety you'll find in most spice racks, making every chip taste genuinely special. Coconut oil helps each slice crisp up beautifully in the oven without any of the heaviness of butter, and a light drizzle of honey (totally optional) adds just enough caramel-like depth to make these feel almost indulgent. The mandoline trick and the paper-towel drying step are the real secrets here ā thin, dry slices are what stand between you and a chip that actually shatters when you bite into it. They come out of the oven looking a little soft, but give them five minutes on the rack and they firm right up into proper, snackable chips. Whether you're packing lunchboxes, hosting a crowd, or just raiding the kitchen at 3pm, these are the kind of homemade snack that makes store-bought versions feel completely unnecessary.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!