Lactose Free Garlic-Rosemary Taro Chips
Taro makes for a surprisingly satisfying chip base — starchy, subtly earthy, and sturdy enough to hold up to bold seasonings without turning soggy. Coconut oil stands in for butter beautifully here, giving each slice a golden, crispy finish that's completely free of dairy in any form. The combination of minced garlic and fresh rosemary makes these smell incredible as they bake, and the optional turmeric adds a warm, golden hue that makes the whole batch look as good as it tastes. The key to getting that satisfying crunch is patting the slices bone dry before tossing them in the seasoned oil — moisture is the enemy of a crispy chip, and this recipe doesn't let you forget it. Baking in a single layer and flipping halfway through ensures every chip gets evenly golden rather than steaming in its own heat. They crisp up even more as they cool on the rack, so resist the urge to eat them straight off the pan. These are the kind of snack that disappears fast, so you might want to double the batch.
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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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