Turmeric Free Cinnamon Sweet Potato Chips
Sweet potato chips can be tricky to get right at home, but this oven-baked version nails the crunch with a few smart techniques. Slicing the rounds paper-thin and patting them completely dry before baking is the real secret ā it pulls out excess moisture so the chips actually crisp up instead of turning leathery. Coconut oil coats every slice beautifully and adds a subtle richness that pairs perfectly with the warm, floral notes of Ceylon cinnamon. A touch of honey is optional but highly recommended if you want that irresistible sweet-salty balance in every bite. Many store-bought flavored chips sneak in spice blends that can include unexpected ingredients, so making your own means you know exactly what's going into the bag. These are the kind of snack that disappears fast ā light, golden at the edges, and just sweet enough to feel like a treat without going overboard.
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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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