Nutmeg Free Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, sturdy, and with a subtly earthy flavor that holds up beautifully to bold seasonings. Here, melted coconut oil carries minced garlic and fresh rosemary into every thin slice, so each bite is fragrant and savory all the way through. The technique matters as much as the ingredients: patting the slices completely dry before baking is the secret to that satisfying crunch, and the two-stage flip-and-rotate method ensures even color without any burnt edges. A touch of turmeric adds a warm golden hue if you like, though the chips are just as gorgeous without it. Store-bought snack mixes and flavored chips often hide a long list of spice blends that can be hard to vet, so making your own from scratch gives you total control over what goes in the bowl. These cool on a wire rack to full crispness, which means they're just as good for a party spread as they are for a quiet afternoon snack.
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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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