Soy Free Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, hearty, and sturdy enough to hold up to bold seasoning without turning soggy. These baked rounds get coated in melted coconut oil, fresh rosemary, and minced garlic before hitting a hot oven, so every bite is fragrant and deeply savory. The trick to getting them genuinely crispy is patting the slices completely dry before tossing them, then giving each one its own space on the pan — no overlapping allowed. A touch of turmeric adds a warm golden color and a subtle earthiness if you're feeling it. Store-bought snack chips are notorious for sneaking in soy-based oils or additives, so making your own with coconut oil and whole ingredients is a clean, confident swap. They crisp up fully as they cool on the rack, so resist the urge to eat them straight from the oven — though it will be hard.
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!