Rice Free Garlic-Rosemary Taro Chips
Crunchy, savory, and deeply satisfying, these oven-baked taro chips deliver everything you want from a snack without a single grain of rice in sight. Taro slices up beautifully thin and bakes into a sturdy, crisp chip that holds its own against bold flavors — here, that means fragrant rosemary, punchy garlic, and a hint of golden turmeric for color and warmth. Coconut oil does the heavy lifting as the fat, coating every slice and helping the edges turn perfectly golden in the oven. The key to real crunch is patience: patting the slices bone dry before tossing them in the oil mixture, and giving each chip its own space on the baking sheet so it roasts rather than steams. A wire rack cool-down is the final step that takes them from good to genuinely crispy. These are the kind of chips you make once and immediately plan to make again — great on their own, alongside a dip, or just eaten straight off the cooling rack before they even make it to a bowl.
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!