Gelatin Free Garlic-Rosemary Taro Chips
Crunchy, aromatic, and deeply satisfying, these baked taro chips are the kind of snack that disappears fast. Taro slices up beautifully thin and bakes into golden, crispy rounds that hold their crunch without any additives or stabilizers — just real, whole ingredients from start to finish. Coconut oil, fresh rosemary, and minced garlic coat every slice before it hits the oven, so the flavor is bold and herby all the way through. A touch of turmeric adds a warm, golden hue if you're feeling it, though the chips are just as stunning without it. The key to getting that satisfying snap is patting the slices completely dry before tossing them in the oil mixture — moisture is the enemy of a crispy chip, and this recipe doesn't skip that step. They firm up even more as they cool on the rack, so resist the urge to grab one straight off the pan. Whether you're serving these at a gathering or just snacking solo, they're a genuinely exciting alternative to the usual bagged options.
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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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