Low Sugar Ginger-Scallion Taro Chips
Crunchy, golden, and loaded with bold flavor, these baked taro chips are the kind of snack that makes you forget store-bought options ever existed. Taro slices are tossed in melted coconut oil with fresh ginger, turmeric, and a splash of lemon juice before hitting the oven — no sweeteners, no syrups, nothing added that doesn't belong there. The result is a savory, subtly earthy chip with warm spice and a satisfying crunch that holds up beautifully once cooled. Finishing them with fresh scallion greens adds a bright, oniony pop that ties everything together. For anyone keeping a close eye on added sugars, packaged chips can be a minefield of hidden sweeteners and flavoring blends — this recipe sidesteps all of that with a short, clean ingredient list you can read at a glance. The mandoline technique and the thorough drying step are what make the difference between a limp slice and a genuinely crispy chip, so don't skip either. Serve them straight from the pan while the scallions are still fresh and vibrant.
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Learn more →Ingredients
4 servings
- 1 large taro root (about 1 lb), peeled
- 2 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¾ tsp fine sea salt
- 3 scallions, thinly sliced (green parts only)
- 1 tsp fresh lemon juice
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Wearing gloves if your skin is sensitive, use a mandoline or a sharp knife to slice the peeled taro root into rounds about 1/16-inch (1.5mm) thick — thin enough to see light through when held up, but not so thin they tear. Pat the slices thoroughly dry with paper towels; any surface moisture will steam rather than crisp.
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