Breastfeeding Friendly Garlic-Rosemary Taro Chips
Crunchy, golden, and fragrant with garlic and rosemary, these baked taro chips hit that satisfying snack craving without any of the processed ingredients you'd find in a store-bought bag. Taro is a naturally nourishing root vegetable, and when sliced paper-thin and baked in coconut oil, it crisps up beautifully into something that feels genuinely indulgent. For anyone watching what they eat while nursing, knowing exactly what's in your snack matters — and this short, clean ingredient list makes that easy. The garlic and fresh rosemary bring bold, herby flavor, while the optional turmeric adds a warm golden hue and a subtle earthy note. The key to getting that satisfying crunch is patting the slices completely dry before tossing them in the oil mixture, so don't skip that step. They crisp up even more as they cool on the rack, making it nearly impossible not to sneak a few before they're officially ready.
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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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