Description
Bake thin sweet potato chips with cinnamon and sea salt in 40 minutes. Crispy healthy snack with perfect sweet-savory balance.
Ingredients
- 3 large sweet potatoes (about 2 pounds)
- 3 tablespoons coconut oil, melted
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
Instructions
- Preheat oven to 250°F and line two large rimmed baking sheets with parchment paper.
- Scrub sweet potatoes thoroughly under running water, leaving the skin on for nutrients and color.
- Use a mandoline or very sharp knife to slice sweet potatoes into uniform rounds about ⅓ inch thick.
- Place sweet potato slices in a large bowl and toss with melted coconut oil until evenly coated on all sides.
- Combine cinnamon, sea salt, garlic powder, and smoked paprika in a small bowl and mix well.
- Sprinkle half of the spice mixture over the oiled sweet potato slices and toss to coat evenly.
- Arrange sweet potato slices in a single layer on the prepared baking sheets without overlapping, working in batches if needed.
- Bake for 35 to 40 minutes, flipping slices halfway through at the 20-minute mark, until chips are crispy and edges begin to curl.
- Remove from oven and sprinkle with remaining spice mixture while still warm, then let cool completely on the baking sheets for 10 minutes to achieve maximum crispness before storing at room temperature for food safety.
Notes
- Replace coconut oil with olive oil or avocado oil for different flavor profiles.
- Skip the garlic powder and paprika for a purely sweet cinnamon version.
- Add ¼ teaspoon of nutmeg or cardamom to the spice mixture for warming winter notes.
- Use only sea salt and skip the cinnamon for savory sweet potato chips.
- Drizzle with honey immediately after baking for extra sweetness.
- Add a pinch of cayenne pepper to the spice mix for a sweet and spicy kick.
- Slice sweet potatoes uniformly using a mandoline for consistent cooking and even crispness.
- Arrange chips without overlapping or touching to ensure proper air circulation and crispness.
- Bake at a lower temperature for longer time to dehydrate chips rather than just baking them.
- Chips will seem slightly soft when hot but will crisp up significantly as they cool.
- Store completely cooled sweet potato chips in an airtight container at room temperature for up to 5 days.
- If chips lose crispness, re-crisp in a 250°F oven for 5 to 7 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American