BHA & BHT Free Garlic-Rosemary Taro Chips
Crunchy, aromatic, and genuinely satisfying, these oven-baked taro chips are the kind of snack that disappears fast. Taro slices up beautifully thin and bakes into a sturdy, golden chip with a slightly earthy flavor that pairs perfectly with the punch of fresh rosemary and minced garlic. Coconut oil keeps things clean and simple — no synthetic preservatives, no mystery additives, just real ingredients you can actually read on a label. For anyone avoiding BHA and BHT, store-bought chips are a minefield, since those antioxidant preservatives show up in oils and seasonings without much fanfare. Making your own means you control every element from the fat to the finishing salt. The key to maximum crunch is patting the slices bone dry before tossing them in the coconut oil mixture and giving each chip its own space on the pan — crowding is the enemy of crisp. Let them cool on a wire rack and they'll firm up into the satisfying snap you're looking for.
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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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