Sweet potato rounds roasted until golden and tender make a naturally grain-free base that's every bit as satisfying as anything you'd pull from a bread bag. For anyone navigating a rye sensitivity, finding a "toast" that doesn't involve scanning ingredient labels or worrying about cross-contact is genuinely refreshing — and this one delivers without any compromise on flavor. The rounds get brushed with coconut oil before roasting, which helps the edges caramelize beautifully and gives each bite a slightly crisp, golden finish. The real star is the garlic-rosemary oil: minced garlic and fresh rosemary bloom in warm coconut oil with a pinch of turmeric, then get a bright lift from apple cider vinegar right at the end. That fragrant, herby drizzle spooned over the hot rounds is the kind of simple technique that makes a dish taste far more impressive than the ingredient list suggests. A scatter of fresh parsley on top adds a pop of color and a clean, grassy note that ties everything together. Serve these warm as a starter, a side, or an honestly excellent snack — no bread required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
