Pecan 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 in the best way. The optional turmeric adds a warm golden hue that makes the finished chips look as good as they taste. The key to getting that satisfying crunch is slicing the taro paper-thin, patting it completely dry, and giving every chip its own space on the baking sheet — steps that are all built right into the method. Unlike bagged snack chips, where shared production lines can be a real concern for people avoiding tree nuts, these are made entirely from scratch with a short, clean ingredient list you control. They crisp up further as they cool on the rack, so resist the urge to snack straight from the oven. Serve them as a party snack, a side, or just a seriously satisfying afternoon crunch.
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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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