MSG Free Garlic-Rosemary Taro Chips
Taro chips are one of those snacks that feel genuinely special — earthy, satisfying, and a little unexpected compared to the usual potato crisp. These are baked low and slow with coconut oil, fresh garlic, and fragrant rosemary, so every bite carries real, clean flavor without any of the flavor-enhancer shortcuts that show up in so many packaged snacks. The key to getting them truly crunchy is patting the slices bone dry before tossing them in the oil mixture, and then giving each chip its own space on the pan — no overlapping allowed. A touch of ground turmeric adds a warm golden color if you want it, though the chips are gorgeous either way. Because every ingredient here is whole and straightforward, you never have to squint at a label or wonder what's hiding in a seasoning blend. Let them cool on a wire rack for a few minutes after baking and they'll crisp up beautifully, ready to disappear fast.
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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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