Sweet Potato Chips with Cinnamon Sugar are a crispy and sweet treat that’s hard to resist. Imagine thin slices of sweet potatoes baked until crisp, then sprinkled with a warm mix of cinnamon and sugar—a simple twist that turns healthy into downright tasty. They have a lovely crunch with just the right amount of sweetness, making them a great snack or a fun side.
I love making these because they’re so easy and satisfying. I usually slice the sweet potatoes really thin with a mandoline to get them perfectly crisp every time. Tossing them lightly with cinnamon and sugar right after baking gives just enough sweetness without being overwhelming. It’s a great way to enjoy a healthy snack without feeling like you’re missing out on treats.
These chips are great on their own, but I especially like serving them with a little dip of Greek yogurt or even just a sprinkle of extra cinnamon. I find they’re perfect for sharing at parties or for a cozy afternoon snack with a warm cup of tea. Whenever I make them, they disappear fast, so I always make a little extra!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this recipe! Choose firm, bright orange sweet potatoes for the best flavor and texture. If you want a different twist, you can try purple sweet potatoes for a fun color change.
Oil: I usually go with olive oil for a healthy touch, but vegetable or avocado oil work well too. They help the chips crisp up and bring out the natural sweetness nicely.
Cinnamon & Sugar: The cinnamon sugar blend adds that warm, sweet flavor. You can swap granulated sugar for coconut sugar or maple sugar to make it a bit more natural. Adjust cinnamon to your taste if you like it spicier or milder.
Optional Dips: Greek yogurt or sour cream with a sprinkle of cinnamon makes a great creamy dip. You can also try honey or even a little nut butter for a fun change.
How Do You Get Perfectly Crispy Sweet Potato Chips?
Getting those chips crispy is all about thin, even slices and careful baking:
- Thin Slices: Use a mandoline if you can. Aim for about 1/8-inch thick. This helps them bake evenly and crisp up better.
- Single Layer: Lay the slices flat without overlapping so hot air can circulate and crisp the edges.
- Flip Halfway: Turn the chips halfway through baking to make sure both sides get golden brown.
- Watch Closely: Sweet potatoes can burn quickly near the end, so keep an eye on them once they start turning golden.
- Cool on the Pan: Letting the chips cool right on the baking sheet helps them crisp more as they dry out a bit.
Equipment You’ll Need
- Mandoline slicer – makes cutting the sweet potatoes thin and even so they crisp up perfectly.
- Baking sheets – two are handy for spreading out the slices to avoid overlap and ensure even baking.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Mixing bowl – for tossing the sweet potato slices with oil evenly.
- Small bowl – to mix cinnamon and sugar for sprinkling.
- Spatula or tongs – handy for flipping the chips halfway through baking without breaking them.
Flavor Variations & Add-Ins
- Try adding a pinch of nutmeg or ginger to the cinnamon sugar for a cozy fall flavor twist.
- Swap cinnamon sugar for a mix of chili powder and paprika for a spicy, smoky snack.
- After baking, sprinkle with a little sea salt and fresh rosemary for a savory version.
- Drizzle melted dark chocolate over cooled chips to make a sweet and slightly bitter treat.
How to Make Sweet Potato Chips with Cinnamon Sugar
Ingredients You’ll Need:
Main Ingredients:
- 2 large sweet potatoes
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt (optional)
Optional for Serving:
- Greek yogurt or sour cream
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to bake. In total, you should set aside about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the chips from sticking.
2. Slice the Sweet Potatoes:
Wash and dry your sweet potatoes thoroughly. Using a mandoline slicer or a sharp knife, cut them into very thin rounds, about 1/8 inch thick. The thinner the slices, the crispier the chips will be.
3. Coat the Slices with Oil:
Place the sweet potato slices in a large bowl. Add the oil and toss gently to coat each slice evenly without breaking them.
4. Arrange and Bake the Chips:
Spread the slices out in a single layer on the prepared baking sheets, making sure none overlap. Bake for 15 minutes, then carefully flip each chip over. Continue baking for an additional 10 to 15 minutes until they turn golden and crisp around the edges. Watch closely near the end to avoid burning.
5. Add Cinnamon Sugar:
While baking, mix together the sugar and cinnamon in a small bowl. Once the chips come out of the oven, immediately sprinkle the cinnamon sugar mixture evenly over them so it sticks while they’re still warm.
6. Cool and Serve:
Let the chips cool on the baking sheets for a few minutes to crisp up even more. Serve them solo or with a side of Greek yogurt or sour cream dusted with extra cinnamon for dipping. Enjoy your irresistible sweet and crispy treat!
Can I Use Frozen Sweet Potato Slices for This Recipe?
It’s best to use fresh sweet potatoes for crispier chips. If you only have frozen slices, thaw them completely and pat dry to remove extra moisture before baking.
How Should I Store Leftover Sweet Potato Chips?
Store leftovers in an airtight container at room temperature for up to 2 days to keep them crispy. Avoid refrigerating as it can make the chips soggy.
Can I Make These Chips Without a Mandoline?
Yes! Carefully slice the sweet potatoes as thinly and evenly as possible with a sharp knife. While it may take a bit longer, thin slices are key for crispness.
Can I Adjust the Sweetness or Spice Level?
Absolutely! Feel free to add more or less cinnamon and sugar to suit your taste. You can also mix in nutmeg or a pinch of cayenne for a unique twist.
