Chicken Free Sweet Potato Rounds with Crispy Sage
These golden rounds are proof that a side dish can absolutely steal the show. Sliced sweet potatoes get tossed in coconut oil with warm turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn buttery-soft. The real magic happens in a small skillet, where fresh sage leaves hit hot coconut oil and transform into paper-thin, shatteringly crisp little chips in under a minute. Each round gets crowned with one of those fragrant leaves and a pinch of flaky salt, making the final platter look like something from a restaurant menu. This is a naturally plant-based dish built entirely from whole, straightforward ingredients — no hidden proteins, no processed fillers, nothing to second-guess. It works beautifully as a starter, a shareable appetizer, or a stunning side alongside grains or roasted vegetables. The combination of earthy sweetness, warming spice, and herby crunch is genuinely hard to stop eating.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 16 fresh sage leaves
For the crispy sage
- 1 tbsp coconut oil
For serving
- flaky sea salt, for finishing (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. In a large bowl, toss the rounds with the melted coconut oil, fine sea salt, turmeric, and ginger until evenly coated.
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