Chestnut Free Garlic-Rosemary Taro Chips
Taro makes a surprisingly satisfying base for homemade chips — starchy, sturdy, and just different enough to feel like a real discovery. These bake up golden and crisp, perfumed with garlic and fresh rosemary and finished with a whisper of turmeric for color and warmth. The key is slicing the taro paper-thin and patting every slice completely dry before it goes anywhere near the oven — moisture is the enemy of crunch, and this recipe doesn't cut corners on that step. Coconut oil coats each slice evenly and helps the edges turn beautifully golden without any greasiness. Packaged snack chips can be a minefield when you're navigating tree nut cross-contact on shared production lines, so making your own from scratch with a short, clean ingredient list is genuinely worth the effort. They crisp up further as they cool on the rack, so resist the urge to eat them straight off the pan — give them five minutes and you'll be rewarded. Serve them as a snack, a party appetizer, or alongside a bowl of soup for something a little unexpected.
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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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