Honey Free Garlic-Rosemary Taro Chips
Crunchy, savory, and deeply satisfying, these baked taro chips are the kind of snack that disappears fast once they hit the table. Taro's naturally starchy, slightly nutty flesh crisps up beautifully in the oven when sliced thin and dried well — the key step that separates genuinely crunchy chips from sad, steamed ones. Coconut oil carries the garlic and rosemary into every slice, so each chip is fragrant and flavorful all the way through. A touch of turmeric adds a warm golden hue if you want it, though the chips are gorgeous either way. Store-bought snack chips often sneak in sweeteners you'd rather avoid, but every ingredient here is straightforward and easy to verify. These are a fantastic alternative to potato chips and hold up well as a side or a standalone snack once they've had a few minutes to cool and fully crisp on the rack.
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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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