These crispy lemon garlic sweet potato rounds are a perfect blend of tangy, savory, and lightly spiced flavors. Thinly sliced sweet potatoes get roasted to golden perfection with a zesty lemon garlic seasoning that makes them both comforting and refreshing. They work wonderfully as a side dish, snack, or appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large sweet potatoes (peeled if desired), sliced into 1/4-inch rounds
2–3 tbsp olive oil
2–3 cloves garlic, minced
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp paprika (optional)
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)
Directions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, toss the sweet potato rounds with olive oil, minced garlic, lemon zest, lemon juice, paprika, salt, and pepper until they are well coated.
Arrange the slices in a single layer on the prepared baking sheet.
Roast for 20–25 minutes, flipping the rounds halfway through, until they turn golden brown and crisp around the edges.
If I want them extra crispy, I finish them under the broiler for 1–2 minutes.
Serve warm, garnished with fresh parsley and a little extra lemon juice if desired. They’re delicious topped with a dollop of Greek yogurt or hummus.
Servings and Timing
This recipe serves 4 people. The total time is about 35 to 40 minutes, including 10 minutes of prep and 25 to 30 minutes of cooking.
Variations
I sometimes add a sprinkle of chili flakes or cayenne pepper for a spicy kick.
Using smoked paprika instead of regular paprika gives a smoky depth.
For a cheesy twist, I sprinkle grated Parmesan over the rounds in the last 5 minutes of baking.
Roasting with a mix of sweet potatoes and regular potatoes offers a contrast in texture and flavor.
I also enjoy serving these with a drizzle of tahini sauce or a sprinkle of nutritional yeast for a vegan-friendly boost.
Storage/Reheating
I store leftover sweet potato rounds in an airtight container in the refrigerator for up to 3 days. To reheat, I spread them on a baking sheet and warm them in the oven at 375°F (190°C) for about 10 minutes to regain their crispiness. Avoid microwaving if I want to keep them crispy.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes work well, but the flavor will be less sweet and more neutral. Adjust seasoning to taste.
Should I peel the sweet potatoes?
Peeling is optional. I usually leave the skin on for extra texture and nutrients, but if I prefer a smoother bite, I peel them.
How do I make the rounds extra crispy?
After roasting, I place them under the broiler for 1-2 minutes, watching carefully to avoid burning.
Can I prepare this recipe ahead of time?
You can toss the sliced potatoes with oil and seasoning a few hours ahead and refrigerate, then roast right before serving.
Is this recipe gluten-free and vegan?
Yes, this recipe is naturally gluten-free and vegan as long as the toppings are plant-based.
Conclusion
I find these crispy lemon garlic sweet potato rounds a wonderful way to brighten up any meal with minimal effort. They’re flavorful, easy to make, and versatile enough for snacks or sides. Whether I’m serving them alongside a main dish or enjoying them dipped in Greek yogurt or hummus, they never disappoint. Give this recipe a try and enjoy a crispy, tangy treat that’s both satisfying and nutritious.
Recipe:
Print
Crispy Lemon Garlic Sweet Potato Rounds
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Crispy lemon garlic sweet potato rounds are thinly sliced sweet potatoes roasted to golden perfection with a zesty lemon garlic seasoning, delivering a tangy, savory, and lightly spiced flavor. Perfect as a side dish, snack, or appetizer.
Ingredients
2 large sweet potatoes (peeled if desired), sliced into 1/4-inch rounds
2–3 tbsp olive oil
2–3 cloves garlic, minced
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp paprika (optional)
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato rounds with olive oil, minced garlic, lemon zest, lemon juice, paprika, salt, and pepper until well coated.
- Arrange the slices in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes, flipping the rounds halfway through, until golden brown and crisp around the edges.
- For extra crispiness, finish under the broiler for 1–2 minutes, watching carefully to avoid burning.
- Serve warm, garnished with fresh parsley and a little extra lemon juice if desired. Optional: top with Greek yogurt or hummus.
Notes
Optional variations include adding chili flakes or cayenne pepper for spice.
Use smoked paprika for a smoky flavor.
Add grated Parmesan in the last 5 minutes of baking for a cheesy twist.
Mix sweet potatoes with regular potatoes for texture contrast.
Serve with tahini sauce or nutritional yeast for a vegan boost.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 375°F (190°C) for about 10 minutes to maintain crispiness; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Snack, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
