Cinnamon Coconut Potato Chips


  • 2 lbs. Idaho® Classic Russet potatoes, cut into ¼-inch-thick slices
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup coconut flakes
  • ¼ teaspoon herbes de Provence
  • ½ teaspoon ground cinnamon


  1. Preheat oven to 400° F.
  2. In a shallow bowl, combine olive oil, coconut flakes, herbes de Provence and cinnamon with potato slices; gently toss to coat.
  3. Arrange potato slices in a single layer on a baking sheet, approximately ½-inch apart. Bake for 35 minutes; rotating half way through to ensure even cooking. Bake until golden brown and crispy.
  4. Remove from oven; set aside to cool for 5 minutes before serving.
Print Recipe

Yield: 4
Calories: 290
Sugar: 1 g
Sodium: 15 mg
Fat: 12 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg

Amie Valpone
Food Blogger
The Healthy Apple

Share this Recipe