High Fructose Corn Syrup Free Garlic-Rosemary Taro Chips
Crunchy, savory, and deeply satisfying, these baked taro chips are the kind of snack that makes you forget store-bought options ever existed. Most packaged chips are loaded with sweeteners and additives you'd rather not think about, but every ingredient here is exactly what it sounds like — taro root, coconut oil, fresh garlic, rosemary, and sea salt. The coconut oil helps each slice bake up golden and crisp, while the garlic and rosemary bring a herby, aromatic punch that feels genuinely gourmet. Patting the taro slices completely dry before baking is the real secret to getting that satisfying snap, so don't skip that step. A touch of turmeric adds a warm, golden hue if you're feeling it. These chips crisp up beautifully as they cool on the rack, so resist the urge to grab one straight from the oven — the wait is absolutely worth it.
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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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