Paleo Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying swap for the potato chips you used to reach for, delivering that same satisfying crunch without any grains, legumes, or seed oils in sight. The key to getting these right is slicing the taro paper-thin and patting every slice completely dry before it ever touches the seasoning — moisture is the enemy of a truly crispy chip, and this recipe doesn't skip that step. Coconut oil coats each slice beautifully and helps the garlic and rosemary cling and caramelize in the oven, so the flavor is bold and herby rather than bland. A touch of turmeric adds a warm golden hue and a subtle earthiness if you're feeling it, though the chips are equally delicious without it. The two-stage bake with a mid-point flip is what separates genuinely crispy results from sad, chewy rounds — and that final rest on a wire rack lets them firm up to snack-shop perfection. These are the kind of chips you make once and immediately start planning when to make again.
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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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