Dairy Free Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, sturdy, and with a subtly earthy flavor that takes on seasoning beautifully. Melted coconut oil stands in for butter or any dairy-based fat without missing a beat, coating every slice in a light, golden crispness that rivals anything from a bag. The garlic and fresh rosemary combination is bold and aromatic, turning a humble root vegetable into something that feels genuinely snack-worthy. Patting the slices completely dry before baking is the real secret here — it's the step that separates a properly crunchy chip from a sad, chewy one. A touch of turmeric adds a warm golden hue and a gentle earthiness if you want it, though the chips hold their own without it. Let them cool on a wire rack and they'll firm up into that satisfying snap you're looking for. These are the kind of homemade chips that disappear fast, so consider making a double batch.
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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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