Sweet potato rounds roasted until golden and tender make for one of the most satisfying bites you can pull off with just a handful of clean ingredients. The real magic here is the garlic-rosemary oil — coconut oil, fresh rosemary, minced garlic, a pinch of turmeric, and a splash of apple cider vinegar come together in minutes on the stovetop and transform these humble rounds into something genuinely craveable. Every ingredient is compliant by design, so there's no label-reading stress or ingredient swaps required. Roasting at high heat gives the edges that lightly caramelized finish that makes these feel indulgent even though they're completely grain-free and built from whole foods. Fresh parsley scattered on top adds a pop of color and brightness that pulls the whole platter together. These work beautifully as a snack, a side dish, or even a base for toppings when you want something a little more substantial. Simple, fragrant, and genuinely delicious — this one earns a permanent spot in the rotation.
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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.
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