Pescatarian Garlic-Rosemary Taro Chips
Taro might not be the first thing you reach for when a chip craving hits, but once you try this baked version, it just might become your new obsession. The slices get tossed in melted coconut oil with minced garlic, fresh rosemary, and a pinch of sea salt before going into a hot oven, and the result is deeply savory, shatteringly crisp, and genuinely hard to stop eating. A touch of ground turmeric adds a warm golden hue and a subtle earthiness that makes these look as good as they taste. The key is slicing the taro paper-thin and patting every slice completely dry — that extra step is what separates a truly crispy chip from a sad, steamed one. These are naturally free from fish, shellfish, and meat, so they fit seamlessly into a pescatarian lifestyle as a snack, a party appetizer, or a crunchy side alongside your favorite seafood dish. Store-bought snack chips often come with a long list of mystery ingredients, so knowing exactly what went into your bowl is a genuinely satisfying bonus.
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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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