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Homemade Cinnamon Toast Potato Chips

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Cinnamon Toast Potato Chips

Do you lean more towards savory or sweet foods?  I’m guessing that if you read this blog, the answer is sweet.  So, say goodbye to overly salty and spicy potato chips and say hello to cinnamon toast potato chips!  These cinnamon toast potato chips taste like thin, crisp, crunchy pieces of cinnamon toast.  They are EXTREMELY addictive.

Cinnamon Toast Potato Chips

I used basic Russet potatoes for these cinnamon toast potato chips.  I thought about using sweet potatoes (and those would certainly work, too), but I wanted the chip to be like white bread – just a delivery mechanism for the cinnamon toast flavor rather than something with its own strong taste.

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A mandoline is an absolute necessity for perfect potato chips. Using one ensures that the chips are paper thin and that each one is the same thickness.

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I tried three different methods for making potato chips – microwaving, oven baking, and frying.  I know that many people swear by the first two methods – and I really wanted to love the microwave method – but neither compared to frying.  The fried chips tasted like potato chips and the others just tasted bland.

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To create the cinnamon toast flavor, I brushed a mixture of butter, cinnamon, sugar, and vanilla on the hot-from-the-fryer chips.

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I suggest eating the cinnamon toast potato chips within one day.  No one likes soggy chips.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

Cinnamon Toast Potato Chips
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Homemade Cinnamon Toast Potato Chips


  • 2 tablespoons very soft but not melted unsalted butter
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 Russet potato
  • vegetable or peanut oil for frying


  1. Mix butter, sugar, cinnamon, and vanilla until fully combined and set aside.
  2. Slice the potato into paper thin slices using a mandoline.
  3. Fry the potato slices in batches in a deep fryer or skillet at 375 F for three to four minutes. You'll know the potato chips are done when they turn a golden brown.
  4. Pat the chips with a paper towel to remove any excess oil.
  5. Brush warm chips with butter mixture. The butter should melt on contact and thinly coat the chip. I just brushed one side of each chip, but you could do both sides for an even stronger cinnamon toast flavor.
  6. Ideally, serve warm. Definitely serve within 24 hours to maximize crispness.
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3 comments on “Homemade Cinnamon Toast Potato Chips”

  1. Shaynesays:

    Oh wow these look amazing! I am definitely more of a savoury girl but love cinnamon toast so will be giving these a go. My boys are going to love them. Thanks for the recipe, Shayne :)

  2. Carasays:

    Oh my dear cinnamon, me thinks you just created the ultimate sweet and savory food ever. This is my jam right here–I cannot wait to try it! Now I just need that mandoline…

  3. Ilanasays:

    We stumbled over here different website and thought I may as well check things out.
    I like what I see so i am just following you.
    Look forward to checking out your web page repeatedly.

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