Oral Allergy Syndrome Friendly Garlic-Rosemary Sweet Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

Oral Allergy Syndrome Friendly Garlic-Rosemary Sweet Potato Chips

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Ingredients

4 servings

2 medium sweet potatoes (about 1 ½ lb total), scrubbed
2 tbsp coconut oil, melted
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tbsp fresh rosemary, finely chopped
¾ tsp fine sea salt
¼ tsp ground ginger

Instructions

1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2
Using a mandoline or a sharp knife, slice the sweet potatoes into rounds about 1/16-inch (1.5 mm) thick — thin enough to see light through when held up, but not so thin they tear.

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