Sweet Potato Chips with Cinnamon Sugar are a crunchy, sweet treat that’s just a little bit special. Thin slices of sweet potato get baked until crispy and then lightly dusted with a cozy blend of cinnamon and sugar. They’re a perfect mix of sweet, warm spices and that satisfying crunch we all love in a good chip.
I love making these chips when I want something that feels a little indulgent but still wholesome. The cinnamon sugar adds just enough sweetness without being overpowering. It’s such a simple twist that really makes the flavors pop. I usually bake a big batch, and they disappear fast—everyone always asks for more!
These chips are great on their own as a snack, but I also like serving them alongside a dip like vanilla yogurt or even peanut butter to add an extra layer of flavor. They’re perfect for an afternoon pick-me-up or a fun side with lunch. If you’re looking for a treat that’s easy to share and only takes a few minutes to whip up, these sweet potato chips with cinnamon sugar are definitely the way to go.
Key Ingredients & Substitutions
Sweet potatoes: These are the star of the show. Choose firm, bright orange sweet potatoes for the best flavor and natural sweetness. If you can’t find sweet potatoes, try using yams or even a mix of butternut squash for a different twist.
Oil: Olive oil is great for roasting and adds a mild flavor. Coconut oil is a lovely alternative if you want a hint of tropical sweetness. You can also use avocado oil or any neutral oil to keep it lighter.
Cinnamon and sugar: This combo gives that classic warm, sweet flavor. Feel free to swap white sugar for brown sugar or coconut sugar if you prefer a deeper or less processed sweetness. You can also add a pinch of nutmeg for extra warmth.
How Do You Get Sweet Potato Chips Crispy Without Burning Them?
Getting the perfect crisp without burning is the most important part of making these chips. Here’s what I do:
- Slice thinly and evenly: Use a mandoline if you have one, or a sharp knife. Thin slices cook faster and crisp up better.
- Don’t overcrowd the pan: Place chips in a single layer to ensure even heat and airflow around them.
- Watch the time closely: Bake around 15-20 minutes but start checking at 15. Flip the chips halfway to get crisp edges all over.
- Cool before serving: Let chips rest on the baking sheet so they firm up as they cool, boosting that crunch.
Equipment You’ll Need
- Mandoline slicer – helps you slice the sweet potatoes very thin and evenly for crisp chips.
- Baking sheets – you’ll need two so the slices have room to bake without overlapping.
- Parchment paper or silicone baking mats – prevent sticking and make clean-up easier.
- Mixing bowl – perfect for tossing sweet potato slices with oil evenly.
- Small bowl – to mix the cinnamon sugar for sprinkling on the chips.
Flavor Variations & Add-Ins
- Add a pinch of cayenne pepper to the cinnamon sugar for a spicy-sweet kick that’s fun and unexpected.
- Swap cinnamon for pumpkin pie spice to get a cozy flavor perfect for fall snacks.
- Try sprinkling a little shredded sharp cheddar on the chips right after baking for a cheesy twist.
- Mix sweet potato slices with thin apple slices before baking for a sweet and fruity chip combo.
Sweet Potato Chips with Cinnamon Sugar
Ingredients You’ll Need:
Main Ingredients:
- 2 large sweet potatoes
- 2 tablespoons olive oil or melted coconut oil
For the Cinnamon Sugar:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 15-20 minutes for baking. Add about 5 minutes of cooling time before serving. So in total, plan for roughly 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Oven and Sweet Potatoes:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats so the chips don’t stick. Wash and peel the sweet potatoes. Using a mandoline slicer or a very sharp knife, cut them into very thin, even rounds, about 1/8 inch thick. The thinner, the crispier they’ll get!
2. Coating and Baking the Chips:
Place the sliced sweet potatoes in a large bowl. Drizzle with olive oil or melted coconut oil and toss gently so all slices get coated evenly. Spread the slices in a single layer on the prepared baking sheets, making sure they aren’t overlapping. Bake them in the oven for 15-20 minutes. Keep a close eye starting at 15 minutes, because thin chips can burn quickly. Flip the chips halfway through baking to help them get crispy on both sides.
3. Adding Cinnamon Sugar and Cooling:
While the chips are baking, mix your cinnamon and sugar in a small bowl. Once the chips are golden and crisp, remove them from the oven and immediately sprinkle the cinnamon sugar evenly over the warm chips so it sticks well. Let the chips cool on the baking sheet for about 5 minutes—they’ll get even crunchier as they cool. If you like a little extra contrast, sprinkle a pinch of salt over the chips before serving.
Serve your sweet potato chips on a fun platter, maybe with a small bowl of extra cinnamon sugar for dipping or dusting. Enjoy the warm sweetness and crunchy goodness!
Can I Use Frozen Sweet Potato Slices for This Recipe?
It’s best to use fresh sweet potatoes for crispy chips. Frozen slices usually have extra moisture, which can make the chips soggy. If you want to try frozen, make sure to thaw and pat them dry thoroughly before baking.
Can I Make Sweet Potato Chips Ahead of Time?
Yes! After baking and seasoning, let the chips cool completely and store them in an airtight container at room temperature. They stay crispy for about 2 days. Re-crisp them in a 300°F (150°C) oven for a few minutes if needed.
How Do I Prevent Sweet Potato Chips from Burning?
Slice the potatoes thinly and evenly, don’t overcrowd the baking sheet, and check them frequently starting at 15 minutes. Flipping halfway through baking helps prevent burning and promotes even crisping.
Can I Swap Cinnamon for Another Spice?
Definitely! Pumpkin pie spice, nutmeg, or even a pinch of cayenne pepper can add fun flavor twists. Just adjust the amount to taste to keep the balance right.
