Gut Friendly Garlic-Rosemary Taro Chips
Taro is one of those underrated root vegetables that absolutely shines when you treat it right, and these baked chips are proof. The slices get tossed in melted coconut oil with fresh rosemary and minced garlic before hitting the oven, so every bite is fragrant, savory, and satisfying in a way that most store-bought snacks simply can't match. Taro is naturally easier on the digestive system than many conventional chip ingredients, making it a smart swap when you're being mindful about what you snack on. The key to getting that perfect crunch is patting the slices completely dry before coating them — any lingering moisture will steam rather than crisp, so don't skip that step. A touch of ground turmeric adds a subtle warmth and a gorgeous golden hue if you choose to include it. These chips crisp up beautifully as they cool on the rack, so give them a few minutes before diving in and you'll be rewarded with a seriously addictive crunch.
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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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