Almond Free Ginger-Scallion Taro Chips
Crispy, golden, and packed with bold flavor, these baked taro chips are the kind of snack that disappears fast. Taro slices are tossed in melted coconut oil with fresh ginger, turmeric, and a bright hit of lemon juice before going into the oven — the result is a chip that's earthy, aromatic, and seriously addictive. A shower of fresh scallion greens right before serving adds a pop of color and a mild oniony bite that pulls everything together beautifully. For anyone navigating tree nut allergies, store-bought chips can be a minefield of shared facilities and ambiguous labeling. This recipe keeps things clean and straightforward — every ingredient is whole and easy to verify, so you know exactly what's going into the bowl. No nut oils, no mystery seasonings, just real food done right. The key to getting that satisfying crunch is patience: slicing the taro paper-thin, patting it completely dry, and giving each chip its own space on the baking sheet. Let them cool on the pan for a few minutes after baking and they'll crisp up even further. Serve them fresh and watch them vanish.
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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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