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!
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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.
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.
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.
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!
Coconut Cinnamon Irish Potato Chips
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
Nutrition
Happy St. Patrick’s Day weekend!
Lizzie
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