Peanut Free Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, sturdy, and with a slightly earthy flavor that soaks up bold seasonings beautifully. Here, thin-sliced rounds get tossed in melted coconut oil with minced garlic, fresh rosemary, and a pinch of sea salt before hitting a hot oven until golden and crisp at the edges. The turmeric adds a warm, golden hue if you're feeling it, though the chips are just as delicious without. Patting the slices completely dry before baking is the real secret — it's what separates genuinely crunchy chips from sad, steamed ones. Store-bought chip options can be a minefield when you're avoiding peanut cross-contact, but these are made entirely from whole, simple ingredients you control from start to finish. They crisp up further as they cool on the rack, so resist the urge to snack straight off the pan — though that's admittedly easier said than done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!