Almond Free Garlic-Rosemary Taro Chips
Taro makes a surprisingly satisfying chip base — starchy, sturdy, and way more interesting than your average potato. These oven-baked rounds get tossed in melted coconut oil with minced garlic and fresh rosemary before hitting the oven, so every bite is deeply savory and fragrant. The key to getting that satisfying crunch is patting the slices completely dry before coating them, then giving each chip its own space on the baking sheet — no overlapping allowed. A hint of turmeric adds a warm golden color if you're feeling it, though the chips are just as delicious without it. Store-bought snacks can be a minefield when you're avoiding tree nuts, since shared facilities and vague labeling make even simple chips feel risky. Making your own means you know exactly what went into the bowl. Let them cool on a wire rack for a few minutes after baking and they'll crisp up beautifully — perfect for snacking straight or scooping up your favorite dip.
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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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