• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Dairy Free

    Coconut Cinnamon Irish Potato Chips

    Modified: Feb 20, 2020 · Published: Mar 15, 2019 by Lizzie Streit, MS, RDN · This post may contain affiliate links · Leave a Comment

    165 shares
    Jump to Recipe Print
    Coconut Cinnamon Irish Potato Chips
    Coconut Cinnamon Irish Potato Chips
    Coconut Cinnamon Irish Potato Chips
    Coconut Cinnamon Irish Potato Chips

    Inspired by Irish potato candies, these Coconut Cinnamon Irish Potato Chips are baked instead of fried with a sweet coating that makes them the perfect St. Patrick’s Day treat! 

    Coconut Cinnamon Irish Potato Chips

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Have you ever had an Irish potato candy before?! You know, the cinnamon-coated balls that have a coconut and cream cheese filling? No?! I was shocked to hear that Will did not know about these candies, so I did a little research and found out that they are a Philly thing! Who knew?

    Well! You, my friends, are missing out. Irish potato candies are absolutely delicious, and you probably won’t be shocked to find out that they don’t actually contain any potato. Until today that is! 

    Being that this is a Veg World (after all), my ode to Irish potato candies obviously includes the vegetable after which they are named. But don’t worry, I still included the confection’s signature flavors: coconut and cinnamon.

    mandoline with sliced potatoes
    ingredients for coconut cinnamon coating

    How to Make Irish Potato Chips

    The first step in making these delicious Irish potato chips is, well, preparing the chips! I realize that in Ireland, “chips” refer to French fries, but here I’m referring to chips in the American sense.

    To make the perfect baked potato chips, you need to slice a Russet potato into very thin slices at least a ¼″ thin but ideally ⅛″ thin. Using a mandoline is best, but you can also use a very sharp knife (be careful though!). 

    Next, preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Brush a thin layer of olive oil onto each baking sheet. Transfer the potato slices to the sheets, as close together as possible (to use all of the space) but not overlapping. Then brush another very thin layer of olive oil on top of each potato slice. Be careful not to use too much oil. You will likely only need 2 teaspoons of olive oil or less to cover all of the chips.

    Bake the chips for 20 minutes, flipping them over with silicone-tipped tongs at 10 minutes. Some chips may cook faster than others, especially if you didn’t use a mandoline. Be sure to keep an eye on them and remove the ones that are already finished cooking as needed. 

    Coconut Cinnamon Irish Potato Chips

    Remove the chips from the oven when they crisp up around the edges (some will start to form brown crispy spots – that’s how you know it’s time). Let them cool for a few minutes and then toss them in the cinnamon, coconut, and sugar coating. I found that putting the chips in a Tupperware container with the coating and gently shaking the container helped ensure that the chips were evenly coated.

    The chips are most crispy/taste best if you eat them right away.

    Coconut Cinnamon Irish Potato Chips

    Recommended Tools for Making Irish Potato Chips

    If you don’t have a mandoline, check out the one I use. It will save you a ton of time in the kitchen and help you make thin, uniform potato slices that crisp up really well.

    To flip the potato chips in the oven without tearing them, I recommend using silicone-tipped tongs. And if you don’t already have one, a silicone brush is super helpful in coating the chips with just the right amount of oil (not too much). Lastly, to grind the unsweetened coconut flakes for the coating, you can use a coffee grinder or a food processor. 

    For other St. Patty’s Day vegetable recipes, check out:

    • Healthier Shamrock Shake
    • Slow Cooker Arugula Mashed Potatoes
    • Baked Shoestring Fries with Fresh Chives

    If you make these chips, don’t forget to let me know how you like them in the comments below!

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we'll send it to you. Plus, you'll get a weekly recap of new recipes!
    Coconut Cinnamon Irish Potato Chips

    Coconut Cinnamon Irish Potato Chips

    Delicious baked potato chips with a coconut cinnamon coating, inspired by Irish potato candies. Great for St. Patrick's Day or as an afternoon snack.
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Servings: 2 people
    Calories: 238kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1 russet potato
    • 1 tablespoon olive oil - divided
    • ¼ cup unsweetened coconut flakes - ground, using a coffee grinder or food processor
    • 1 tablespoon coconut sugar - can sub white or brown sugar
    • ½ teaspoon cinnamon - ground

    Instructions

    • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
    • Scrub the russet potato and trim the ends. Using a mandoline or very sharp knife, carefully slice the potato into ¼"-⅛" slices.
    • Brush the parchment paper with a thin layer of olive oil and transfer the potato slices to the baking sheets, putting them close together but not overlapping. Then brush each potato slice with a very thin layer of oil; you will likely only need one to two teaspoons total to brush over all of the slices.
    • Bake the potato slices for 20 minutes, flipping them over at 10 minutes using silicone-tipped tongs. You may find that some slices cook faster than others. Keep an eye on the chips as they bake and simply take the ones that are finished cooking off the baking sheets if needed. 
    • After 20 minutes, once the chips have crisped up around the edges, remove them from the oven and let them cool for 5 minutes. Combine the ground coconut flakes (use a coffee grinder or food processor to grind them) with the coconut sugar and cinnamon.
    • Transfer the chips to a bowl or container and toss them in the coconut cinnamon coating. Enjoy immediately!

    Notes

    Using a container with a lid to toss the chips in the coating will help ensure that they get evenly coated. 
    These are best enjoyed immediately.

    Nutrition

    Serving: 1serving | Calories: 238kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Sodium: 22mg | Potassium: 502mg | Fiber: 3g | Sugar: 6g | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Happy St. Patrick’s Day weekend! 

    Lizzie

    More Dairy Free Plant-Forward Recipes

    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Butter beans in a bowl with a spoon next to garnishes and a napkin.
      Easy Braised Butter Beans (Vegan)
    • Beet carrot smoothie in a glass on a counter surrounded by ingredients.
      Beet Carrot Smoothie
    165 shares

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    • Oatmeal raisin cookie with carrots and chocolate chips with a bite taken out next to other cookies.
      Easy Oatmeal Raisin Carrot Cookies
    • Large skillet with chicken thighs, couscous, and vegetables next to ingredients.
      Couscous with Chicken and Spring Vegetables
    See more Spring →

    Salads

    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    • Fennel apple salad in a serving bowl next to garnishes and a napkin on a counter.
      Fennel Apple Salad
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required