Oats Free Garlic-Rosemary Taro Chips
Crunchy, savory, and deeply aromatic, these baked taro chips are the kind of snack that disappears fast. Taro slices up beautifully thin and bakes into satisfyingly crisp rounds that hold their own against any potato chip. Coconut oil, fresh rosemary, and minced garlic coat every slice before they hit the oven, building a flavor that feels almost fancy for something so simple. A touch of turmeric adds a warm golden hue if you want it, though the chips are gorgeous either way. The key to maximum crunch is patting the slices completely dry before tossing them in the oil mixture — any lingering moisture will steam them soft instead of crisping them up. Store-bought chip options can be a minefield of shared production lines and surprise additives, so making your own from scratch means you know exactly what went into the bag. Let them cool on a wire rack for a few minutes and you'll be rewarded with a snack that's genuinely addictive.
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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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