Healthy Sweet Potato Chips

We made the announcement about our cookbook via Instagram a few days ago and we can hardly think about anything else! These chips are one of those recipes that I had made several weeks ago, took pictures, devoured and soon forgot about. Once the opportunity of the cookbook knocked, things got busy fast!  I had the pictures saved on my desktop, but hadn’t done a single thing.

Here are naturally sweet, delicious cinnamon potato chips! Sweet potatoes are sooo amazing for their incredible natural sweet flavor. Need a treat, but don’t totally want to indulge? These are perfect! Baked in the oven with a bit of oil and cinnamon creates the perfect crispy treat that is naturally sweetened. If you are not yet sold on the authentic crispiness of these chips, take a look at these:

Thin and crunchy, with the perfect coating of oil to make them completely addicting. When baked properly, these chips stay crisp and crunchy for days! If you have a mandoline slicer, this is the recipe to use it. Thin, evenly cut potatoes will yield the best, highest quality crunchy chips. If you don’t have a mandoline, get handy with your knife and cut the thinest strips you can. Whatever the method, baked for long enough, you won’t be disappointed!

These chips are super addicting because they feed every craving. Crunchy, salty and sweet makes them the prefect snack for anytime. And by anytime, I mean at all times!

Homemade Healthy Cinnamon Sweet Potato Chips (vegan and gluten-free)
Print Recipe

1 large sweet potato (technically, they are yams, so be sure you know what your grocery store/market calls them. They should be orange on the inside)
2 Tablespoons Coconut Oil, melted
1/2 teaspoon Sea salt
1 teaspoon Cinnamon

Pre-heat oven to 250 degrees. Wash potatoes, slice as thin as possible and lay thin slices on parchment lined baking sheet.  Drizzle coconut oil evenly, then sprinkle with salt and cinnamon. Gently toss with your hands to coat a bit more. Place on middle rack in oven and bake for 1 hour. Stir chips and rotate pan and bake another 1 hour. Turn off oven and allow chips to sit in the hot oven for an extra 15 minutes. Some thicker chips may be a bit tender still but they will firm up a bit when cooled so be careful not to over bake! It is better to create chewier chips from lack of baking than totally burnt! If chips are not baked until crisp, they will soften a bit more when stored for a few days. If they are firm and crisp once cooled, they will keep nice and crisp for a few days when stored in an airtight container at room temperature.

P.S. These are healthy enough to let your doggie have a few! They are one of Enzo’s favorite treat!