📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure the rack is in the middle position. Don't skip this step; a properly preheated oven is essential for crispy chips!
2. Wash and scrub about 2 large sweet potatoes thoroughly. This is *super* important because you’ll be using the peels. Nobody wants dirt in their chips!
3. Peel the sweet potatoes using a vegetable peeler. Aim for thin, even peels. Set the peeled sweet potatoes aside for another use—maybe a delicious roasted sweet potato dish later this week!
4. In a mixing bowl, toss the sweet potato peels with 1 tablespoon of olive oil. Ensure the peels are lightly coated. A little oil goes a long way!
5. Drizzle 1 tablespoon of honey over the peels. Use a pastry brush to spread it evenly, ensuring each peel gets a touch of sweetness. Don't overdo it with the honey; we want a subtle flavor.
6. Sprinkle 1/2 teaspoon of ground cinnamon over the peels. Toss them again to distribute the cinnamon. The aroma at this stage is already divine!
7. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me, you'll thank me later.
8. Spread the sweet potato peels in a single layer on the prepared baking sheet. Avoid overcrowding; otherwise, they'll steam instead of crisping. Make sure they're evenly spaced.
9. Bake for 15-20 minutes, or until the peels are crispy and slightly browned. Keep a close eye on them, as they can burn quickly towards the end. Nobody likes burnt chips!
10. Remove from the oven and let the chips cool on the baking sheet for a few minutes. They'll crisp up even more as they cool. Patience is key!
11. Sprinkle a pinch of sea salt over the chips, if desired. This enhances the sweetness and adds a nice contrast. It's optional, but I highly recommend it!
12. Serve immediately and enjoy your guilt-free, zero-waste snack! These chips are best enjoyed fresh. Share them with friends, or don't—I won't judge!
13. If you are not a fan of cinnamon, try paprika! It gives the chips a smokey and sweet flavor!