Fructose Free Garlic-Rosemary Taro Chips
Crunchy, golden, and fragrant with garlic and rosemary, these baked taro chips are the kind of snack that disappears fast. Taro is a naturally low-fructose root vegetable, making it a smart swap for potato or sweet potato chips that can be harder to enjoy on a fructose-restricted diet. Coconut oil gives each slice a beautifully crisp edge in the oven, while the minced garlic and fresh rosemary turn a simple chip into something that genuinely feels gourmet. The key to getting that satisfying crunch is slicing the taro paper-thin and patting every slice completely dry before it hits the baking sheet — moisture is the enemy of crisp. A flip halfway through and a rotation of the pans ensures even browning without any burnt edges sneaking up on you. Let them cool on a wire rack for a few minutes and they firm up into proper, snappy chips that hold their own against anything from a bag. A pinch of turmeric adds a warm golden hue if you want to make them look as good as they taste.
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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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