Sweet Potato Chips with Cinnamon Sugar are a perfect little treat that’s both crunchy and a bit sweet. Thin slices of sweet potato get crispy in the oven, then get a sprinkle of warm cinnamon sugar that makes them taste like a fun twist on classic chips. They’re simple, colorful, and have a cozy spice that makes them stand out.
I love making these when I want a snack that feels special but isn’t too complicated. It’s so satisfying to watch the chips turn golden and crisp, and that cinnamon sugar sprinkle right after baking is the best part—you can’t help but taste one right away! I usually make a big batch because they don’t last long around here.
These chips are great on their own or paired with a little dip like yogurt or honey for an extra touch. I like to serve them at gatherings because everyone asks for the recipe, and they’re a nice change from regular salty snacks. Plus, they’re perfect for an afternoon pick-me-up or a cozy movie night bite.
Key Ingredients & Substitutions
Sweet Potatoes: Fresh and firm sweet potatoes are the star here. Choose ones without bruises or soft spots for the best texture. If you can’t find sweet potatoes, you could try using yams or even regular potatoes, but the flavor and color will differ.
Olive Oil or Coconut Oil: These oils help the chips crisp up while adding flavor. Olive oil is my go-to, but coconut oil adds a nice hint of sweetness that complements the cinnamon sugar. For a neutral option, use vegetable or avocado oil.
Cinnamon Sugar Mix: The simple combo of cinnamon and sugar gives these chips their warm, cozy flavor. I prefer granulated sugar for a slight crunch, but brown sugar can add a bit more moisture and richness, if you like it sweeter.
Salt: A pinch of salt balances the sweetness perfectly. Don’t skip it—it brings out the natural flavor of the sweet potatoes and makes the cinnamon sugar pop.
How Can I Get Crispy Sweet Potato Chips Without Burning Them?
Sweet potato chips can be tricky because they’re prone to burning or staying soft. Here’s how I get mine just right:
- Slice Evenly & Thin: Use a mandoline slicer for uniform thickness about 1/8 inch. Thinner slices crisp up faster and more evenly.
- Low & Slow Baking: Bake at a low temperature (225°F/110°C) for longer to dry them out without burning.
- Flip Halfway: Turn the chips halfway through baking to ensure even crispiness on both sides.
- Watch Closely: Keep an eye in the last 10 minutes—chips can go from golden to burnt quickly.
- Cool Before Storing: Let them cool completely on the tray; this helps them finish crisping up.
Following these tips will help your sweet potato chips come out crunchy and delicious every time.
Equipment You’ll Need
- Mandoline slicer – helps you slice sweet potatoes super thin and even for crisp chips.
- Baking sheets – use large, rimmed ones lined with parchment for easy cleanup and even baking.
- Parchment paper or silicone baking mats – prevent sticking and make flipping slices easier.
- Mixing bowl – toss sweet potato slices with oil and cinnamon sugar without mess.
- Spatula or tongs – to carefully flip chips halfway through baking.
Flavor Variations & Add-Ins
- Swap cinnamon sugar for chili powder and smoked paprika for a spicy kick that’s great as a snack with dips.
- Use maple syrup lightly drizzled over chips before baking for a richer sweetness and caramel flavor.
- Add a pinch of nutmeg or ginger to the cinnamon sugar for a warm spice blend that’s perfect in fall.
- Try tossing slices with grated Parmesan and a sprinkle of garlic powder for a savory twist.
Sweet Potato Chips with Cinnamon Sugar
Ingredients You’ll Need:
Main Ingredients:
- 2 large sweet potatoes
- 2 tablespoons olive oil or melted coconut oil
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- Optional: Greek yogurt or sour cream, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 1 to 1 hour 15 minutes for baking. Cooling time after baking takes about 10 minutes, so you’ll need just under 1.5 hours in total to enjoy these crispy, sweet chips.
Step-by-Step Instructions:
1. Prepare the Oven and Sweet Potatoes
Start by preheating your oven to 225°F (110°C). Line two large baking sheets with parchment paper or silicone baking mats. Wash and dry the sweet potatoes well. Then, using a mandoline slicer or a sharp knife, slice the sweet potatoes as thin and even as you can, about 1/8 inch thick.
2. Coat the Slices and Make Cinnamon Sugar
Place all the sweet potato slices in a large bowl. Drizzle the olive oil or melted coconut oil over the slices and toss them gently to coat each slice evenly. In a small bowl, mix together the sugar, cinnamon, and a pinch of salt.
3. Arrange, Bake, and Sprinkle
Spread the sweet potato slices in a single layer on the prepared baking sheets, making sure they don’t overlap. Sprinkle half of the cinnamon sugar mix lightly over the slices on each tray. Bake the chips for 1 to 1 hour 15 minutes, flipping them halfway through to ensure they crisp up evenly. Watch carefully toward the end to prevent burning.
4. Finish and Serve
Take the chips out of the oven and while they are still warm, sprinkle the rest of the cinnamon sugar over them so it sticks nicely. Let the chips cool completely on the baking sheets—they will get crispier as they cool. Serve with your favorite dip like Greek yogurt or sour cream dusted with a little extra cinnamon sugar if you like.
Enjoy your sweet and crunchy cinnamon sugar sweet potato chips—perfect for snacking anytime!
Can I Use Frozen Sweet Potato Slices for This Recipe?
It’s best to use fresh sweet potatoes for crispy chips. Frozen slices tend to release extra moisture, making the chips soggy instead of crisp. If you only have frozen, thaw completely and pat dry before baking.
How Should I Store Leftover Sweet Potato Chips?
Store cooled chips in an airtight container at room temperature. They stay crispy for about 2–3 days. Avoid refrigerating, as humidity can soften them.
Can I Adjust the Cinnamon Sugar Amount?
Absolutely! Feel free to use less sugar for a lighter sweetness or add more cinnamon for extra warmth. Mix and taste to find your perfect balance.
Can I Make These Chips Ahead of Time?
You can slice and toss the sweet potatoes with oil ahead and keep them refrigerated for up to 24 hours before baking. For best crispiness, bake right before serving.
