Artificial Food Coloring Free Garlic-Rosemary Taro Chips
Snack time gets a serious upgrade when taro steps in as the star — these oven-baked chips are golden, fragrant, and genuinely hard to stop eating. Bagged chips from the store are a minefield of synthetic dyes and mystery seasonings, so making your own means you know exactly what's going in. Here, the flavor comes entirely from real ingredients: coconut oil, fresh rosemary, minced garlic, and a pinch of sea salt that lets everything shine. The optional turmeric adds a warm, earthy note and a beautiful golden hue without any artificial color in sight. The key to getting that satisfying crunch is slicing the taro paper-thin and patting every slice completely dry before it hits the oven — moisture is the enemy of crisp. They come out of the oven smelling incredible, and they firm up even more as they cool on the rack, so patience pays off. Serve them as a party snack, a lunchbox treat, or honestly just eat them straight off the baking sheet — no judgment here.
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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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