Anti Inflammatory Ginger-Scallion Taro Chips
Crunchy, golden, and loaded with bold flavor, these baked taro chips are the kind of snack that makes you forget you're eating something genuinely good for you. Taro itself is a starchy root with a subtly nutty taste, and when sliced paper-thin and baked until the edges turn golden, it delivers a satisfying crunch that rivals anything from a bag. The coating is where the real magic happens — coconut oil, fresh ginger, and turmeric work together as a trio that's long been celebrated for its anti-inflammatory properties, while a squeeze of lemon juice brightens everything up. Finishing with fresh scallion greens adds a mild, grassy bite that keeps each chip feeling lively rather than heavy. The technique matters here: patting the slices completely dry before coating them is what separates truly crispy chips from a soggy disappointment, so don't skip that step. These are best eaten right off the pan while the scallions are still fresh and the chips are at peak crunch — though honestly, they rarely last long enough to go stale anyway.
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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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