Capsaicin Free Garlic-Rosemary Taro Chips
Crunchy, golden, and deeply savory, these baked taro chips are the kind of snack that disappears fast. Taro slices up beautifully thin and bakes into satisfyingly crisp rounds with a slightly nutty, starchy flavor that's totally its own thing — not quite potato, not quite anything else. Coconut oil, fresh rosemary, and minced garlic coat every slice before they hit the oven, building an aromatic, herb-forward flavor without a single ingredient that brings heat or irritation. For anyone navigating capsaicin sensitivity, store-bought chips can be a minefield of hidden spice blends and "zesty" seasonings, so making your own means you know exactly what's in every bite. The key to getting that satisfying crunch is patting the taro completely dry before tossing and giving each slice its own space on the pan — the recipe walks you through both steps clearly. A touch of turmeric adds a warm golden color if you like, and the chips crisp up even further as they cool on the rack. These are genuinely hard to stop eating.
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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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