Low Sugar Garlic-Rosemary Taro Chips
Taro makes a surprisingly satisfying chip — starchy, sturdy, and way more interesting than your average potato crisp. These oven-baked rounds get their depth from minced garlic and fresh rosemary stirred into melted coconut oil, coating every slice before it ever hits the pan. The technique matters here: thin, even slices patted completely dry are the secret to that satisfying snap, and the wire rack cool-down finishes the job. A touch of turmeric adds a warm golden hue if you want it, but the flavor is all garlic and herb. Store-bought chips are a minefield of hidden sweeteners and mystery seasonings, so making your own means you know exactly what's in the bag — nothing but real, whole ingredients. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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Learn more →Ingredients
4 servings
- 1 large taro root (about 1 lb), peeled
- 2 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- 2
Wearing gloves if your skin is sensitive, slice the peeled taro root as thinly and evenly as possible — about 1/16 inch (1–2 mm) thick — using a mandoline or a sharp knife. Pat the slices thoroughly dry with paper towels; any surface moisture will steam the chips rather than crisp them.
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