Yeast Free Garlic-Rosemary Taro Chips
Taro makes a surprisingly satisfying base for a homemade chip, delivering a slightly nutty, starchy crunch that holds up beautifully to bold seasoning. 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 — the result is deeply savory and genuinely addictive. A touch of ground turmeric adds a warm golden hue if you want it, though the chips are just as good without. Because everything here is built from whole, straightforward ingredients, there's no need to scrutinize a label or second-guess what's hiding in a store-bought snack bag. The key to getting that satisfying snap is slicing the taro as thin and even as possible and patting every slice completely dry before it ever touches the oil — moisture is the enemy of crisp. They finish crisping up on the cooling rack, so resist the urge to eat them straight off the pan. Serve them as a snack, a party appetizer, or alongside a dip, and watch them disappear faster than you'd expect.
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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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