Walnut 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. 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. Bagged chips can be a minefield when you're avoiding certain nuts due to shared fryers and shared facilities, so making your own at home puts you fully in control of every ingredient. The key to getting that satisfying crunch is slicing the taro paper-thin, patting it completely dry, and giving each chip its own space on the pan — steps the recipe walks you through clearly. They crisp up even more as they cool on the rack, so resist the urge to eat them straight from the oven. Serve them as a snack, a party appetizer, or alongside a bowl of soup for a little something extra.
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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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