Barley Free Garlic-Rosemary Taro Chips

Taro makes a surprisingly satisfying base for a homemade chip — starchy, sturdy, and with a subtly earthy flavor that soaks up seasoning beautifully. These oven-baked rounds get tossed in melted coconut oil with minced garlic, fresh rosemary, and a pinch of sea salt before hitting a hot oven, and the result is deeply savory and genuinely crunchy. A touch of turmeric adds a warm golden hue if you're feeling it, though the chips are just as good without. The key to getting that satisfying snap is slicing the taro paper-thin — a mandoline makes this easy — and making sure every slice is completely dry before it goes into the bowl. Patting them down and giving each chip its own space on the baking sheet is what separates crispy from chewy, so don't rush the prep. For anyone navigating grain sensitivities, these are a genuinely exciting snack option because every single ingredient is naturally free of barley and other grains — no label-reading anxiety required. Let them cool on a wire rack for a few minutes after baking and they'll firm up into the kind of chip that disappears fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →