Chicken Free Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, sturdy, and with a slightly nutty 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 that makes the finished batch look as good as it tastes. The real secret to getting that satisfying crunch is patience: patting the slices completely dry before coating them and giving each one space on the baking sheet means the oven roasts rather than steams. A quick flip halfway through and a few minutes on a wire rack to cool are all it takes to land chips that genuinely snap. These are a fantastic alternative to store-bought snacks, which often come with long ingredient lists and processing concerns — here you know exactly what went into the bowl.
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!