Beef Free Garlic-Rosemary Taro Chips
Taro makes a surprisingly satisfying chip base — starchy, sturdy, and just different enough to feel like a real discovery. These oven-baked rounds get tossed in melted coconut oil with minced garlic and fresh rosemary before hitting the sheet pan, so every bite carries that herby, savory punch you'd want from a proper snack. The key move here is slicing the taro paper-thin and patting it completely dry before baking — that extra step is what separates genuinely crispy chips from sad, chewy ones. A touch of ground turmeric in the mix adds a warm golden hue if you want it, though the chips are delicious either way. Since everything here is built from whole, plant-forward ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought bag. Let them cool on a wire rack for a few minutes after baking and they'll snap with a satisfying crunch that's hard to believe came from a root vegetable.
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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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