Nightshade Free Garlic-Rosemary Taro Chips
Crunchy, savory, and deeply satisfying, these oven-baked taro chips are the kind of snack that makes you forget potato chips ever existed. Taro is a naturally nightshade-free root vegetable, so you get all the crispy, starchy goodness of a classic chip without any of the usual concerns around tomatoes, peppers, or potatoes. The combination of coconut oil, fresh rosemary, and minced garlic gives every slice a fragrant, herby coating that bakes into something genuinely addictive. A touch of turmeric adds a warm golden hue and a subtle earthiness if you choose to use it. The key to maximum crunch is patting the slices bone-dry before tossing them in the oil mixture and making sure they have breathing room on the baking sheet — no overlapping allowed. They crisp up beautifully as they cool on the rack, so resist the urge to eat them straight from the oven. These are perfect for dipping, snacking straight from the bowl, or serving alongside anything that needs a little crunch on the side.
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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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