Ingredients
Scale
- 2 medium sweet potatoes, sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Optional: fresh thyme or rosemary
Instructions
- 1. Soak sweet potato slices in cold water for 30 minutes, then dry thoroughly.
- 2. Preheat oven to 425°F. Line a baking sheet with parchment or preheat directly.
- 3. Toss rounds with olive oil, garlic, lemon zest, juice, salt, and pepper.
- 4. Spread rounds in a single layer with space between each piece.
- 5. Bake for 20–25 minutes, flipping once when golden.
- 6. Optional: broil for 2–3 minutes for extra crisp.
- 7. Serve warm, garnished with fresh herbs.
Notes
- To save time, slice sweet potatoes using a mandoline.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in oven or air fryer to maintain crispiness.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Sides
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg