Yeast Free Cinnamon Sweet Potato Chips
Sweet potato chips that actually crisp up at home feel like a small miracle, and this baked version delivers that satisfying crunch without any of the mystery ingredients lurking in store-bought bags. Thin, uniform slices are the real secret here ā a mandoline gets them to that perfect 1/16-inch thickness so every round bakes evenly and crisps as it cools on the rack. Coconut oil coats each slice beautifully, and Ceylon cinnamon brings a warm, floral spice that's noticeably more delicate than the standard grocery-store variety. A pinch of sea salt balances the natural sweetness of the potato, and a drizzle of honey (if you're feeling it) takes the whole thing somewhere almost caramel-like. For anyone navigating a yeast-free lifestyle, snack time can feel like a minefield of hidden additives and fermented ingredients ā this recipe sidesteps all of that with a clean, short ingredient list you can feel good about. They disappear fast straight off the cooling rack, but they also hold up well enough to pack for later.
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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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