Eggless Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, sturdy, and way more interesting than your average potato crisp. These oven-baked rounds get tossed in melted coconut oil with fresh rosemary and minced garlic before hitting a hot oven, so every bite carries that herby, savory punch. The key to serious crunch is patting the slices bone-dry before coating them and giving each one its own space on the baking sheet — a little patience here pays off big. A touch of turmeric adds a warm golden hue if you're feeling it, though the chips are gorgeous either way. Store-bought snacks can be a minefield of hidden additives, but this recipe keeps things clean and completely straightforward. Let them cool on a wire rack for a few minutes after baking and you'll be rewarded with a crisp that genuinely snaps.
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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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