Sesame Free Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, sturdy, and with a subtly earthy flavor that takes on seasoning beautifully. These baked rounds get tossed in melted coconut oil with minced garlic and fresh rosemary before hitting the oven, so every bite is fragrant and deeply savory. The key to getting that satisfying crunch is patting the slices completely dry before coating them — any lingering moisture will steam them soft instead of crisping them up. A touch of turmeric adds a warm golden hue if you want it, though the chips are just as delicious without it. Store-bought snack chips can be a minefield when you're avoiding sesame, with tahini, sesame oil, or shared-line warnings showing up in the most unexpected places. Making your own means you control every single ingredient, and this short, clean list gives you nothing to second-guess. Let them cool on a wire rack for a few minutes after baking and you'll be rewarded with a crisp, golden snack that's genuinely hard to stop eating.
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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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