Celery Free Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, sturdy, and with a subtly earthy flavor that holds up beautifully to bold seasonings. Here, melted coconut oil carries minced garlic and fresh rosemary into every thin slice, so each chip is fragrant and savory all the way through. The optional turmeric adds a warm golden hue and a gentle depth that makes the finished batch look as good as it tastes. The key to getting that satisfying crunch is patience: patting the slices completely dry before coating them and giving each chip its own space on the baking sheet lets the oven do its job without any steaming. They crisp up even further as they cool on the rack, so resist the urge to grab one straight from the oven. These are the kind of snack that disappears fast — crunchy, garlicky, and completely free of the usual store-bought additives you'd rather not think about.
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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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