Barley Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for an irresistible base that's naturally hearty and satisfying without a single grain in sight. That matters a lot when you're navigating a barley-free lifestyle, since so many snack and appetizer options rely on grain-based breads or crackers that can sneak barley malt or flour into the mix. Here, thick-cut sweet potato slices stand in beautifully, giving you that sturdy, toast-like bite with none of the worry. The real star is the garlic-rosemary coconut oil drizzled over the top — fragrant minced garlic and fresh rosemary bloom in warm oil alongside a pinch of turmeric and a bright splash of apple cider vinegar, creating a savory, aromatic finish that feels genuinely special. Every ingredient is straightforward and easy to verify, so there's no second-guessing labels or scanning for hidden grain derivatives. A scatter of fresh parsley at the end adds a pop of color and freshness that makes these look as good as they taste. Whether you're serving them as an appetizer, a light snack, or a creative side dish, these little rounds disappear fast.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1.5 lb total), scrubbed
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
For the garlic-rosemary oil
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- 1 tsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2-inch thick. Arrange them in a single layer on the prepared baking sheet, brush both sides with the 2 tbsp melted coconut oil, and sprinkle evenly with the sea salt.
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