Vegan Garlic-Rosemary Taro Chips
Taro root makes for a surprisingly satisfying chip base — starchy, slightly nutty, and sturdy enough to hold up to bold seasoning without turning soggy. Coconut oil, fresh rosemary, and minced garlic coat every slice before baking, so the flavor is baked right in rather than sprinkled on as an afterthought. The key to getting that satisfying crunch is patting the slices completely dry before tossing them in the oil mixture — any lingering moisture will steam them instead of crisping them up. Baking in a single layer and flipping halfway through ensures even color and that golden, firm edge that makes a chip worth eating. A touch of turmeric adds a warm, golden hue if you want something a little extra. These are the kind of snack that disappears fast, so consider making a double batch while you have the mandoline out.
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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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