Low Iodine Garlic-Rosemary Taro Chips
Crunchy, golden, and fragrant with garlic and rosemary, these baked taro chips are the kind of snack that disappears fast. Taro is a naturally iodine-friendly root vegetable, making it a smart swap for potato chips, which can be tricky to source safely when you're watching iodine intake. Coconut oil keeps things light and dairy-free while helping each slice crisp up beautifully in the oven. The key move here is slicing the taro paper-thin and patting every piece completely dry before baking — that's what separates genuinely crunchy chips from sad, chewy ones. A flip halfway through and a final cool on a wire rack lock in that satisfying snap. The optional turmeric adds a warm, earthy undertone and a gorgeous golden hue without complicating the ingredient list. These are the kind of homemade chips that make you wonder why you ever reached for a store bag in the first place.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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