Gluten Free Garlic-Rosemary Taro Chips
Crunchy, aromatic, and genuinely satisfying, these baked taro chips are the kind of snack that disappears fast. Taro is naturally free of gluten, so there's no swapping or substituting needed here — the ingredient list is clean and straightforward from the start. Coconut oil, fresh rosemary, and minced garlic coat every thin slice before they go into the oven, building a savory, herb-forward flavor that puts plain potato chips to shame. The key is slicing the taro as thin and even as possible — a mandoline makes this easy — and patting every slice completely dry so the oven crisps them rather than steams them. A final flip and rack rotation halfway through ensures even golden edges all around. They firm up beautifully as they cool on a wire rack, so a little patience in those last few minutes pays off in a serious crunch. Whether you're serving them at a party or just snacking straight off the pan, these chips are proof that gluten-free doesn't mean flavor-free.
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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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