Rosemary Garlic Sweet Potato Crisps

If you’re craving something crispy and savory but don’t want to derail your goals, these rosemary garlic sweet potato crisps are a simple, satisfying solution. Made with real ingredients and baked instead of fried, they deliver flavor and crunch without the heavy, greasy aftermath.

Sweet potatoes provide fiber-rich carbohydrates that support steady energy — something that becomes increasingly important in perimenopause and menopause. Paired with heart-healthy olive oil and antioxidant-rich herbs, this is a snack or side dish that works with your midlife metabolism, not against it.

Ingredients

• 2 medium to large sweet potatoes, peeled & sliced

• 1 & 1/2 Tbsp. olive oil

• 1 tsp. minced garlic

• 1 tsp. dried rosemary

• 1-2 Tbsp. fresh parmesan cheese, grated

Directions

1. Preheat oven to 375 degrees.

2. Cover a large baking sheet with parchment paper (helps sweet potatoes not to stick and makes clean up a snap!)

3. Peel and slice sweet potatoes in half lengthwise.

4. Cut sweet potato into 1/2 moon slices (about 1/4" thick) and place in a medium to large mixing bowl.

5. Add olive oil and toss to coat well.

6. Add minced garlic and dried rosemary to cut sweet potatoes, toss to coat well.

7. Spread sweet potato slices evenly across baking sheet - sprinkle with additional rosemary if needed (to taste).

8. Place the sheet of potato slices in the oven to bake 25 minutes (edges of potatoes will brown and crisp, for less crispy outer edges, reduce cooking time by 5 minutes). Stir mixture every 10 minutes to ensure even baking and crispness!

9. Pull baking sheet from the oven and sprinkle potato slices with parmesan cheese, place sheet back in the oven an additional 3-5 minutes to melt and slightly crisp the cheese.

10. Remove baking sheet from the oven, remove with a spatula and place potatoes on a plate to serve.

Eat and Enjoy!

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