Wheat Free Garlic-Rosemary Taro Chips
Taro root makes a surprisingly satisfying base for a snack chip — starchy, subtly earthy, and sturdy enough to go genuinely crispy in the oven when handled right. The key here is slicing thin and patting completely dry before tossing the rounds in melted coconut oil with minced garlic, fresh rosemary, and a pinch of sea salt, so every chip bakes up golden and fragrant rather than soft and steamy. A touch of turmeric adds a warm, golden hue if you want it. Store-bought chips can be a minefield of hidden wheat-based additives and shared-line cross-contact, so making your own from scratch with a short, clean ingredient list is genuinely worth the effort. The two-stage bake — flip, rotate, watch closely — is what takes these from good to great, and they crisp up even further as they cool on the rack. Serve them straight, or pile them next to a dip; either way, they disappear fast.
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!