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Snack recipe · from the recipe book

Cinnamon Maple Sweet Potato and Carrot Chips

Thin, crisp sweet potato and carrot chips with a warm cinnamon-maple glaze and a pinch of salt for a sweet-salty crunch.

Cinnamon Maple Sweet Potato and Carrot Chips

Ingredients

  • 3 medium390 gSweet potatoesscrubbed and sliced 1/16 inch thick
  • 3 medium180 gCarrotspeeled and sliced lengthwise into thin ribbons
  • 1½ tbsp20 gCanola oil
  • 1½ tsp10 gMaple syrup
  • 1½ tsp4 gGround cinnamon
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gGround nutmeg

Steps

  1. Set two oven racks in the upper and lower thirds and preheat the oven to 275°F (135°C). Line two sheet pans with parchment.
  2. Slice the sweet potato into very thin rounds with a mandoline or sharp knife, and peel the carrot into thin ribbons with a vegetable peeler.
  3. Spread the sweet potato and carrot slices on clean towels and pat them very dry; dry slices crisp better.
  4. In a large bowl, whisk the canola oil, maple syrup, cinnamon and nutmeg into a glaze.
  5. Add the sweet potato and carrot to the glaze and toss with your hands until every slice is thinly coated.
  6. Lay the slices in a single layer across both pans without overlapping.
  7. Bake 40 to 50 minutes, swapping the pans and flipping the slices halfway, until the edges curl and the centers look dry; pull any slices that brown early.
  8. Sprinkle the hot chips with the salt and let them cool on the pans for 10 minutes, where they will crisp further before serving.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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