Vegetarian Garlic-Rosemary Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, subtly earthy, and sturdy enough to hold up to bold seasoning without turning soggy. Coating each slice in melted coconut oil, minced garlic, and fresh rosemary before baking means every bite is deeply savory and aromatic in a way that store-bought snacks rarely manage. The optional pinch of turmeric adds a warm golden hue that makes the finished chips look almost too pretty to eat. The real secret here is patience: patting the slices completely dry and giving each one its own space on the baking sheet is what separates genuinely crispy chips from a disappointing, chewy batch. They firm up beautifully as they cool on the rack, so resist the urge to snack straight from the oven. 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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