Cinnamon Spiced Sweet Potato Chips Homemade Recipe

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cinnamon sweet potato chips

What’s Up, Hungry People!

I recently snagged a dehydrator, and let me tell you, it’s been a game-changer in my kitchen. I’m on a mission to dehydrate, well, my entire pantry if possible. Kicking off this saga are my first victims: sweet potatoes!

I let these spuds undergo a 36-hour dehydration marathon to achieve that perfect crunch. And because my sweet tooth isn’t one for being ignored, I gave in and crowned these chips nacho-style with a sprinkle of toasted mini marshmallows. But let’s not kid ourselves – sans marshmallow hat, these chips are the epitome of a healthy nosh. Picture this: lounging on your couch, your favorite show queued up, and a bowl of these crispy delights at arm’s reach—all the munchy satisfaction with zero guilt.

sweet potato chip nachoes

Here’s What You Need

  • Sweet Potatoes: The star of the show, provides the base for our chips.
  • Vegetable Oil: Gives the chips a crispy edge and prevents sticking.
  • Cinnamon: Adds a warm, sweet-spicy flavor and aromatic twist.
  • Brown Sugar: Brings a touch of molasses sweetness and caramelization.
  • Sea Salt: Enhances the natural sweetness and balances the flavors.
  • Mini Marshmallows (Optional): Adds a gooey, sweet topping for an indulgent twist.

Let’s Cook!

First off, grab those sweet potatoes and give them a good scrub. Peel them if you’re not into the rustic vibe – we don’t judge here. Then, grab your trusty mandoline and slice them up real thin, like, whisper-thin, around 1/16th of an inch. Watch those fingers, though!

Next up, toss those slices in a large bowl with a drizzle of vegetable oil – just enough to make them glisten. Sprinkle on that cinnamon and brown sugar; we’re talking a full-on coat, not a light dusting. You want every bite to sing with flavor. And don’t forget a pinch of sea salt; it’s the secret handshake that brings it all together.

Now, lay those slices out on your dehydrator trays. No overlapping, folks – we’re not making a sweet potato casserole. Set your dehydrator to do its thing, and let’s play the waiting game. We’re going for 36-48 hours at that sweet veggie temp, around 125°F to 135°F. Peek in every now and then after the 24-hour mark. You’re waiting for that satisfying snap.

Optional moves: If you’re in the mood for a sweet treat, preheat your oven to 400°F. Pop the chips in for a 5-10 minute crisp-up session, then rain down some mini marshmallows and watch them turn golden. But keep your eyes peeled – marshmallows can go from golden to blackened in a heartbeat.

Sweet Potato Chips Tips

  • Slice Thickness: Aim for uniform thickness to ensure even dehydration and crispiness.
  • Cinnamon: Adjust the amount of cinnamon based on your preference; start with less and add to taste.
  • Dehydrator Temperature: Use the vegetable setting, typically around 125°F to 135°F, for best results.
  • Checking for Doneness: Bend a chip slightly; it should have a firm snap. If it’s bendy, it needs more time.
  • Oven Crisping (Optional): If chips aren’t quite crispy after dehydrating, a quick oven bake can finish the job.
  • Marshmallow Topping: Watch closely while browning; marshmallows can go from perfect to charred in seconds.
marshmallow sweet potato chips

Alright, Hungry People, there you go, marching proudly into the world of dehydrated snacks with a batch of cinnamon sweet potato chips that could make a grown chef weep. Who knew something as simple as sweet potatoes could dance so elegantly with cinnamon and sugar, all while keeping things crispy?

Whether you’re looking for a healthier munching option or just want to impress with your dehydrator wizardry, these chips are your ticket. And hey, if you decide to throw on some mini marshmallows for a gooey twist, your secret’s safe with me. Just remember to snack responsibly—because once you start, you might not want to stop.

cinnamon sweet potato chips

Dehydrated Cinnamon Sweet Potato Chips

The Starving Chef
Savor the homemade crunch of sweet potato chips laced with a cinnamon-sugar hug and a touch of sea salt.
Prep Time 10 minutes
Cook Time 12 hours
Course Snack
Cuisine Snack
Servings 4

Ingredients
  

Instructions
 

  • Wash and peel the sweet potatoes. Use a mandoline to slice the sweet potatoes as thin as you can, or about 1/16th inches thick.
  • Place the slices in a large bowl and drizzle with vegetable oil. Add the cinnamon and brown sugar and use your hands to gently toss and separate the sweet potato slices until all slices are evenly coated. Season with sea salt.
  • Arrange the slices on the trays of a dehydrator in a single layer. Set the dehydrator to the recommended temperature for vegetables (usually around 125°F to 135°F) and dry for 36-48 hours, checking the chips every few hours after the 24-hour mark. Sweet potato chips should be slightly chewy yet should snap when broken in half. (Some may be ready at the 36-38 hour point and the rest by about the 40-hour point.)
  • Optional: For additional crispiness, place the chips in a single layer on a baking sheet and bake at 400°F for 5-10 minutes. Sprinkle with mini marshmallows and return to the oven until the marshmallows have browned. Serve warm and enjoy!
Keyword chips, sweet potato
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