Turkey Free Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, sturdy, and with a slightly nutty flavor that holds up beautifully to bold seasonings. These oven-baked rounds get tossed in melted coconut oil with minced garlic, fresh rosemary, and a pinch of sea salt before hitting a hot oven, and the result is something genuinely snack-worthy. The optional turmeric adds a warm golden hue that makes them look as good as they taste. The real trick here is slicing the taro paper-thin and patting every slice completely dry — that's what separates a truly crispy chip from a sad, steamed one. Flipping halfway through and rotating the pans ensures even browning, and a few minutes on a wire rack lets them reach their full crunch. Store-bought chips can be a minefield of shared lines and mystery seasonings, so making your own means you know exactly what went into the bag. These are the kind of snack you set out for guests and watch disappear before the dip even hits the table.
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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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