Fish 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 seasoning. Here, melted coconut oil carries minced garlic and fresh rosemary into every slice, so each chip is fragrant and savory all the way through. A touch of turmeric adds a warm golden hue if you're feeling it, though the chips are gorgeous either way. The key to getting that satisfying crunch is patience: slicing thin, drying thoroughly, and giving each chip its own space on the pan so the oven can do its job. They come out of the oven firm at the edges and reach full crispness as they cool on the rack, which makes the five-minute wait genuinely worth it. Store-bought snack chips can be a minefield of shared fryers and mystery seasonings, but this baked version keeps things clean and completely in your control. Serve them as a snack, a party appetizer, or alongside a bowl of something saucy — they disappear fast.
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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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