Xanthan Gum 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 deeply savory and genuinely crunchy. The optional turmeric adds a warm golden hue that makes them look as good as they taste. Because the whole recipe relies on whole, single-ingredient components, there's no need to scan labels for hidden additives or stabilizers — what you see in the bowl is exactly what ends up on the rack. The key to maximum crispness is patting the slices completely dry before coating them and giving each chip its own space on the baking sheet, so don't rush that step. They firm up even more as they cool, so resist the urge to snack straight off the pan. Whether you're serving them alongside a dip or just eating them by the handful, these chips are the kind of snack that disappears fast.
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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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