Caffeine Free Garlic-Rosemary Taro Chips
Taro makes a surprisingly satisfying chip base — starchy, sturdy, and just different enough from the usual potato to feel like a genuine 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. The trick to getting them truly crispy is patting the slices bone dry before coating and giving each one its own space on the pan — the instructions walk you through exactly that, including a mid-bake flip and rack rotation to keep things even. A pinch of turmeric adds a warm golden hue if you want a little extra color. Since everything here is a whole, recognizable ingredient, you never have to squint at a label wondering what's hiding in the seasoning blend. They crisp up fully as they cool on the rack, so patience pays off in a serious crunch. Snack bowls, party spreads, or just a solo afternoon treat — these chips earn their place.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!