Paraben Free Garlic-Rosemary Taro Chips
Taro makes a surprisingly satisfying chip base — starchy, subtly earthy, and sturdy enough to hold up to bold seasoning without turning soggy. Here, thin-sliced rounds get tossed in melted coconut oil with fresh rosemary and minced garlic before hitting a hot oven, and the result is deeply savory with crispy, golden edges that are genuinely hard to stop eating. Patting the slices completely dry before baking is the real secret — it's what separates a properly crunchy chip from a limp, steamed disappointment. A touch of turmeric adds a warm, golden hue and a mild earthiness if you're into it, though the chips are equally delicious without it. Store-bought snacks can be a minefield when you're avoiding synthetic preservatives and additives, so making your own from whole, recognizable ingredients is a genuinely satisfying workaround. These cool on a wire rack and reach their full crunch in just a few minutes, so the hardest part is actually waiting before you dig in.
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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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