Citrus Free Garlic-Rosemary Taro Chips
Taro makes a surprisingly satisfying chip — starchy, sturdy, and with a slightly nutty flavor that holds up beautifully to bold seasonings. These oven-baked rounds get coated in melted coconut oil, fresh rosemary, and minced garlic before hitting a hot oven, so every bite is deeply savory and aromatic. The key to getting that satisfying crunch is slicing the taro paper-thin and patting it completely dry before tossing — any moisture left on the surface will steam the chips instead of crisping them, so don't skip that step. A touch of ground turmeric adds a warm golden color if you want something extra eye-catching on the snack table. Store-bought chips can be a minefield of hidden citrus-derived additives, natural flavors, and acidic preservatives, so making your own means you know exactly what went into the bag. These cool on a wire rack and firm up beautifully within minutes, making them just as snackable as anything you'd pull off a shelf — only better.
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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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