Ginger Free Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, sturdy, and with a subtle earthiness that holds up beautifully to bold seasonings. These oven-baked rounds get coated in melted coconut oil, minced garlic, and fresh rosemary before hitting a hot oven, so every bite is fragrant and deeply savory. The key to getting that satisfying crunch is patting the slices completely dry before tossing them — any lingering moisture will steam them soft instead of crisping them up. A mandoline makes quick work of getting those paper-thin, even slices that bake up golden and firm. Store-bought snack chips can be a minefield of hidden spice blends, but this recipe keeps things clean and straightforward, so you know exactly what's going into the bowl. A pinch of turmeric adds a warm, golden hue if you want it, but the garlic and rosemary do all the heavy lifting on flavor. Let them cool on a wire rack for a few minutes and watch them go from just-baked to perfectly crisp right before your eyes.
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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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