Pistachio Free Garlic-Rosemary Taro Chips

Taro root makes for a surprisingly satisfying chip — starchy, sturdy, and way more interesting than your average potato crisp. Sliced paper-thin and tossed in melted coconut oil with minced garlic, fresh rosemary, and a pinch of sea salt, these baked rounds come out of the oven golden at the edges and deeply savory. The optional turmeric adds a warm, earthy undertone and a gorgeous golden hue without overpowering the herbs. Because everything here is made from whole, simple ingredients you prep yourself, there's zero guesswork about what's actually in the bag — no shared-facility warnings, no mystery seasonings. The key to getting that satisfying crunch is patting the taro slices completely dry before coating them, then giving each chip its own space on the baking sheet so the heat can circulate properly. They crisp up even more as they cool on the rack, so try to resist eating them straight off the pan. Serve them alongside a dip, pile them next to a sandwich, or honestly just eat them by the handful — they disappear fast either way.

About Fig

Fig 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 →