Crunchy Sweet Potato Snack

Preheat the oven to 400°F (400°F) and position a rack in the middle of the oven.

Line two baking sheets with parchment paper or silicone mats.

Wash the sweet potatoes thoroughly, then pat them dry with a clean kitchen towel.

Slice the sweet potatoes into uniform sticks about ½ inch thick, or cut into round discs if preferred.

Place the sliced sweet potatoes in a large bowl, drizzle with olive oil, and toss until evenly coated.

Sprinkle sea salt (and optional cinnamon) over the potatoes, tossing again to distribute the seasoning.

Arrange the seasoned sweet potato pieces in a single layer on the prepared baking sheets, ensuring they do not overlap.

Bake for 20–25 minutes, turning the pieces halfway through, until the edges are golden and the centers are tender yet slightly crisp.

If a crispier exterior is desired, switch the oven to broil for the last 2–3 minutes, watching closely to avoid burning.

Remove the sweet potatoes from the oven and let them cool on the sheets for 2–3 minutes; they will continue to firm up as they cool.

Transfer the crunchy sweet potato sticks to a serving platter and serve warm, optionally with a dip such as yogurt or a light honey glaze.