Carrageenan Free Garlic-Rosemary Taro Chips
Taro makes a surprisingly satisfying chip base — starchy, subtly earthy, and sturdy enough to hold up to bold seasoning without turning soggy. These oven-baked rounds get tossed in melted coconut oil with fresh rosemary and minced garlic before hitting the sheet pan, so every bite is fragrant and deeply savory. Carrageenan is a common additive in processed snacks and dairy-based dips, but this recipe sidesteps all of that entirely — just whole, recognizable ingredients from start to finish. The key to getting that satisfying crunch is slicing the taro paper-thin and patting it completely dry before it ever touches the seasoning bowl. Baking in two stages with a mid-cook flip ensures even color and that crisp, snappy texture that makes it genuinely hard to stop at a handful. A touch of turmeric adds a warm golden hue if you want it, though the chips are just as good without. Let them cool on a wire rack for a few minutes and they'll firm up beautifully — no fryer, no mystery ingredients, no compromise.
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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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