Shellfish 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. 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 real secret is patience: slicing the taro paper-thin, patting it completely dry, and giving each chip its own space on the pan is what separates a genuinely crispy chip from a soggy disappointment. Because everything here is built from whole, straightforward ingredients, you never have to second-guess a label or worry about hidden additives sneaking in from a shared production line. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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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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