Brazil Nut Free Garlic-Rosemary Taro Chips
Taro makes a surprisingly satisfying chip base — starchy, subtly earthy, and sturdy enough to hold up to bold flavors without turning soggy. Here, thin-sliced rounds get tossed in melted coconut oil with minced garlic, fresh rosemary, and a touch of sea salt before hitting a hot oven, and the result is something genuinely snack-worthy. The optional turmeric adds a warm golden hue that makes the finished chips look as good as they taste. The real trick is getting those slices paper-thin and bone-dry before baking — moisture is the enemy of crunch, and this recipe is upfront about that. Bagged snack chips can be a minefield of shared production lines and mystery seasonings, so making your own means you know exactly what went into the bowl. These cool on a wire rack and crisp up beautifully in just a few minutes, so the payoff is fast. Serve them straight, or pair them with a dip — either way, they disappear quickly.
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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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